Fall Feast - Pavlova

6 Servings

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Fall Feast - Pavlova Ingredients

4 Egg whites	2 c Whipping cream
1 pn Salt	Grapes
1 c Granulated sugar	Blue plums
1 tb White vinegar	Yellow plums
TOPPINGS	Blueberries

Instructions for Fall Feast - Pavlova

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized