|Pineapples/1 large pineapple, about 5 pounds||4 Pound (Two Small 2 Pound Each)|
|Diced pineapple||3⁄4 Pound|
|Papaya||1 Small, peeled, seeded and diced|
|Dark rum||8 Ounce (1 Cup)|
|Egg whites||4 (At Room Temperature)|
|Guava jelly||6 Ounce (3/4 Cup)|
|Fresh lime juice||1 Tablespoon|
|Loosely packed grated coconut||2 1⁄2 Ounce (1 Cup)|
Cut the pineapples in half lengthwise.
Cut out the fruit, leaving a sturdy shell.
Chill the shells until serving time.
Dice the fruit, discarding the tough core.
Set fruit in a bowl.
Mix in the additional diced pineapple and about 1/2 of the diced papaya.
Pour the rum over the fruit.
Cover and refrigerate the fruit 1 hour at most or the rum will completely mask the fruit flavors.
When ready to serve, beat the egg whites in a stainless-steel or copper bowl until soft peaks form.
Add the guava jelly, a scant tablespoon at a time, until all jelly is incorporated and meringue is stiff and smooth.
Beat in the lime juice.
Fill chilled pineapple shells with fruit and rum.
Spoon on generous amounts of meringue, completely covering the fruit.
Top with reserved papaya and sprinkle on grated coconut.
Place filled pineapples in a preheated 350-degree oven and bake 8 to 10 minutes, until meringue is lightly browned.