2 small fresh pineapples
sugar
1/2 pint pineapple juice
1/4 pint water
8 ounces sugar
Juice of 1 lemon and rind
1/2 pint whipped cream, whipped
3 tbsp Kirsch

Cut pineapples in half lengthwise, leaving on the green tops. With a fork; scrape the flesh and juice into a bowl, discarding the hard core and being careful not to break through the shell. Sprinkle the insides of the shells with a little sugar and chill in the refrigerator until ready to use. Mash flesh of the 2 pineapples with a fork. Place pineapple in a saucepan. Add pineapple juice, water, sugar and the grated lemon rind. Bring to a boil and boil for 5 minutes. Strain; add lemon juice and freeze for 4 hours. Whisk mixture with a fork; fold in whipped cream and Kirsch; return to freezer. Just before serving, spoon mixture into chilled pineapple shells and serve immediately. Recipe makes 4 servings of Pineapple Marquise Dessert.