Meringue with seared pineapple

1. Separate egg yolks and whites. Set yolks aside for Pineapple-Lime Curd. For meringue, let whites stand at room temperature 30 minutes. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. In large mixing bowl beat whites, vanilla, and cream of tartar with electric mixer on medium-high until soft peaks form. Beating on high, add granulated sugar, 1 Tbsp. at a time, until stiff peaks form (about 8 minutes total).

2. Spread meringue on prepared baking sheet to make large oval, (about 13x9 inches), building up edges slightly to form a "nest." Bake 35 minutes. Turn oven off; let stand 1 hour. Carefully lift meringue off paper and transfer to serving platter.

3. Meanwhile, prepare Pineapple-Lime Curd.

4. In 12-inch skillet, cook pineapple slices in the 2 tablespoons hot butter for 8 minutes or until browned, turning once. Sprinkle with brown sugar. Cook, uncovered, for 1 to 2 minutes more or until sugar is dissolved.

5. To assemble, fill meringue nest with Pineapple-Lime Curd and top with seared pineapple slices. Drizzle with juice from seared pineapple. serve at once topping with key limes and mint. Makes 10 servings.

Pineapple-Lime Curd: In medium saucepan, combine 3/4 cup granulated sugar and 1 Tbsp. cornstarch. Stir in 1/4 cup lime juice and 1/4 cup pineapple juice concentrate and 1/3 cup water. Cook and stir over medium heat until thickened and bubbly. In medium bowl whisk together 5 reserved egg yolks from meringue until smooth. Gradually whisk half of the hot mixture into yolks. Return yolk-juice mixture to saucepan. Cook and stir until mixture thickens and comes to a gently boil. Cook and stir 2 minutes more. Remove from heat; stir in 1/2 cup, cut up butter until melted. Transfer to bowl. Cover and refrigerate.