| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Canadian |
Fruits, Desserts, Austr-nz |
8 |
Servings |
INGREDIENTS
| 6 |
|
Egg whites |
| 1 1/2 |
c |
Granulated sugar |
| 2 |
tb |
White vinegar |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Cream of tartar |
| 2 |
tb |
Cornstarch |
| 3 |
c |
Raspberries |
| 1 |
tb |
Icing sugar |
| 2 |
c |
Strawberries, quartered |
| 2 |
c |
Blueberries |
INSTRUCTIONS
THREE-BERRY COMPOTE
In bowl, beat egg whites until soft peaks form. Gradually beat in sugar,
one-third at a time, until stiff and glossy. Beat in vinegar, vanilla and
cream of tartar. Using fine sieve, shake cornstarch over top; fold in
gently.
On parchment paper-lined baking sheets, form meringue into 8 ovals about
3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or until
meringues are crispy outside but still soft inside. Let cool.
[Meringues can be stored, uncovered, at room temperature for up to 8
hours.]
Three-Berry Compote: Pure 1 cup of the raspberries; pressing through sieve
into sauce pan. Stir in icing sugar; cook over low heat just until heated
through. Stir in strawberries, blueberries and remaining raspberries. Let
cool.
[Compote can be refrigerated in airtight container for up to 1 day.]
To serve, place 1 meringue on each plate. Spoon compote next to meringue.
Serve with whipped cream and a macadamia nut or almond praline, and fresh
mint.
Source: Canadian Living magazine, Feb 95 Presented in article by Elizabeth
Baird: "Down Under Comes Over" Recipe by Executive Chef Anthony Spegel,
Kingfisher Bay Resort & Village
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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