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Fall Feast - Pavlova


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Desserts

Ingredients:

  • 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

Directions:

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini