1/2 cup sugar
1/2 cup water
3 egg whites
1 large banana
1/2 cup drained, crushed pineapple
1 tsp grated orange peel
2 tsp lemon juice
1 cup heavy cream whipped
6 maraschino cherries, chopped
Combine sugar and water in a small pan and bring to a boil until it spins a thread (232° F on a candy thermometer).
Meanwhile, beat the egg whites until they hold stiff peaks. Slowly pour the hot syrup prepared above into the egg whites, beating as you pour and continuing beating until cool. Set this mixture into a refrigerator while you prepare the fruits.
Peel banana and put into the blender, add pineapple, orange peel and lemon juice. Whirl in blender until blended (or you may mash banana with a fork and them mix in the pineapple, orange peel and lemon juice using a rotary hand mixer). Fold this fruit mixture into the beaten egg whites, then fold in the whipped cream and maraschino cherries. Spoon into a deep refrigerator freezing tray or a 9″ square dish; cover and put into freezer until firm. Makes about 1 quart.