| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 8 |
|
Eggs; separated, room temperature |
| 8 |
ts |
Sugar |
| 6 |
c |
Fresh fruit; cut into pieces |
|
|
Kirsch; enough to sprinkle over fruit, (any Pesach liquer will do) |
| 4 |
tb |
Brandy |
INSTRUCTIONS
Preheat oven to 350 degrees. Use a 7 1/2 x 12 inch oval oven proof
casserole. Beat yolks until lemon colored; slowly add the sugar. Beat egg
whites until stiff. Fold gently into yolk mixture. Place the fruit into
casserole and spoon meringue over the top, sealing it in. Bake for l5
minutes or until top is lightly browned. Heat brandy in a saucepan and pour
over meringue. Ignite before serving.
Posted to JEWISH-FOOD digest by Dobie607 <Dobie607@aol.com> on Apr 5, 1998
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