Meringue And Fruit Flambe Recipe
Ingredients
| Egg whites | 3 | |
| Vanilla | 1 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Unsweetened cocoa powder | 2 Tablespoon | |
| Oranges | 2 Medium | |
| Orange juice | ||
| Cornstarch | 1 Tablespoon | |
| Ground allspice | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Peach juice | 2 Small, drained | |
| Banana | 1 Small, sliced | |
| Raisins | 1/4 Cup (16 tbs) | |
| 1 quart vanilla ice milk | ||
| Brandy | 2 Tablespoon | |
Directions
Cover a baking sheet with brown paper or foil.
Draw eight 3-inch circles on paper, then set aside.
For meringue shells, in a large mixer bowl beat egg whites, vanilla, and cream of tartar on medium speed of an electric mixer till soft peaks form (tips curl).
Gradually add 1/2 cup sugar, beating till stiff peaks form (tips stand straight).
Stir together remaining sugar and cocoa powder; fold into egg white mixture.
Spread over each circle, forming a shell.
Bake in a 300° oven for 35 minutes.
Turn off oven.
Let stand 1 hour in the oven.
Cool; remove from paper.
For sauce, section oranges over a bowl to catch juice.
Add enough additional orange juice to make 3/4 cup total liquid.
Stir together cornstarch and allspice; add orange juice and lemon juice.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Stir in fruit and heat through.
Place one scoop ice milk in each meringue shell.
In a small saucepan heat brandy just till hot.
Using a long match, ignite brandy.
Stir into sauce; ladle over ice milk.
Draw eight 3-inch circles on paper, then set aside.
For meringue shells, in a large mixer bowl beat egg whites, vanilla, and cream of tartar on medium speed of an electric mixer till soft peaks form (tips curl).
Gradually add 1/2 cup sugar, beating till stiff peaks form (tips stand straight).
Stir together remaining sugar and cocoa powder; fold into egg white mixture.
Spread over each circle, forming a shell.
Bake in a 300° oven for 35 minutes.
Turn off oven.
Let stand 1 hour in the oven.
Cool; remove from paper.
For sauce, section oranges over a bowl to catch juice.
Add enough additional orange juice to make 3/4 cup total liquid.
Stir together cornstarch and allspice; add orange juice and lemon juice.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Stir in fruit and heat through.
Place one scoop ice milk in each meringue shell.
In a small saucepan heat brandy just till hot.
Using a long match, ignite brandy.
Stir into sauce; ladle over ice milk.
Chef
