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Title: Fall Feast - Pavlova
Categories: Dessert
Yield: 6 Servings
| 4 | Egg whites | |
| 1 | pn | Salt |
| 1 | c | Granulated sugar |
| 1 | tb | White vinegar |
| TOPPINGS | ||
| 2 | c | Whipping cream |
| Grapes | ||
| Blue plums | ||
| Yellow plums | ||
| Blueberries | ||
Top this dessert with ripe fall fruit or your choice.
Preheat oven to 275F 140C. Line a large cookie shet withparchment paper.
In an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar, 2 tb at a time, beating well after each addition.
Add vinegar and heat the mixture until thick, glossy and stiff enough to support the beater. Mound the meringue onto a cook sheet in an 8-inch circle. Bake for 1 1/4 hours. The meringue mixture should be cream-coloured and crisp. Bake another 15 minutes if the outside is still stickyk. Cool and remove from paper onto a serving plate.
In a large bowl, beat whipping cream until still peaks form. Cover meringue with cream and decorate with fruit. Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman
Fall Feast menu: Fall Feast - Corn Chowder Fall Feast ~ Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [above]
: [-=PAM=-] PA_Meadows@msn.com From: "Paul A. Meadows"
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