My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

Grace in the Kitchen

Hot & Cold

Caramelized-Pineapple Baked Alaskas by Grace Parisi

Grace Parisi's Caramelized-Pineapple Baked Alaskas / © Stephanie Foley

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Baked Alaska is so old-fashioned, but retro is supertrendy—especially if it means updating something comforting and homey. I've put these individual baked Alaskas into ramekins and topped them with caramelized fresh pineapple and golden, toasted meringue. What I love about these is that you can do all but the meringue way ahead and assemble (and torch) them at the last minute. Fresh pineapple is a must, and my ratcheting pineapple slicer from OXO makes peeling and cutting painless. SEE RECIPE »

Related: More Fast and Easy Desserts
Desserts with Meringue
Fruit Desserts

You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.