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 This is a new 'take' on Dorset's National Dish. A simple yet delicious, melt-in-themouth combination of meringues and sharp fruit. Serve with a generous dollop of thick double cream for extra indulgence! Makes 6-8.
Method:
Grease a wide baking sheet and line with silicone paper. Whisk egg whites until the stiff peak stage, gradually whisk in half the sugar, incorporating thoroughly. The fold in the remaining sugar very lightly with a metal spoon. Spoon meringue onto baking sheet in small mounds. Gently press fruit wedges into meringue moulds skin side out. Bake in oven - 110C/225F for approx 2.5 - 3 hours or until firm and crisp. Place on a wire rack to cool.
Ingredients:
3 egg whites
75g granulated sugar (flavoured with vanilla)
75g granulated sugar
2 apples + 1 pear - cored not peeled and cut into wedges (approx 8 per fruit)
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 3413 |
802 |
12.2 |
200 |
0.4 |
7.3 |
0.2 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Volkan Aydogdu
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