Warm, brandied fruit smothering in sweet meringue. A simple, yet elevant dessert!
| Prep Time: 20 mins + baking Makes 6 servings | ||
| ½ cup | Raisins | 125 mL |
| 3 tbsp | Brandy (or port/cognac) | 45 mL |
| 1 cup | Cranberries (fresh/frozen) | 250 mL |
| 2 | Pears, peeled, cored, chopped | 2 |
| 4 | Apples, peeled, cored chopped (McIntosh/Royal Gala) | 4 |
| Finely grated rind of 1 orange | ||
| 2 tbsp | All-purpose flour | 30 mL |
| ¼ cup | Packed brown sugar | 50 mL |
| ½ tsp | Nutmeg | 2 mL |
| Meringue: | ||
| 4 | Egg whites | 4 |
| ½ tsp | Cream of tartar | 2 mL |
| 1/3 cup | Granulated Sugar | 75 mL |
- Preheat oven to 375ºF (190ºC). Coat 8-cup (2 L) baking dish with cooking spray.
- In large bowl, combine raisins and brandy. Heat for 2 minutes in microwave. Add cranberries, pears, apples and orange rind; mix well. In small bowl, stir together flour, sugar and nutmeg. Add to fruit; mix until fruit is completely coasted. Spoon fruit into prepared baking dish/bake, covered, for 20-30 minutes or until fruit is tender.
- Meringue: In a large bowl, using medium speed of electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spoon meringue evenly over cooked fruit, spreading to edge of dish.
- Bake, uncovered for 10 minutes or until golden brown. Serve warm.
The secret to “perfect” meringue is to have the egg whites at room temperature. Carefully separate the whites from the yolk even a speck of yolk will prevent the whites from thickening.
Per serving: 259 calories; 1 g fat (3%of calories); 0.1 g saturated fat; 0 mg cholesterol; 59 g carbohydrate; 4 g protein; 43 mg sodium; 5 g fibre.
