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Рецепт Muscat Poached Pears Hidden In Meringue

by Global Cookbook

Ингредиенты

2 c. Muscat or possibly other red or possibly white wine 3/4 c. sugar 1/2 c. water 5 x pitted prunes 1/4 c. dry cherries or possibly currants 1 Tbsp. minced candied orange peel

4 x ripe hard pears 2 lrg egg whites, room temperature 1 pch salt 2/3 c. fine granulated sugar 4 tsp slivered almonds

Инструкции

1. In a heavy saucepan, combine wine, sugar, water, dry fruit, and orange peel. Bring to a boil, then reduce heat and simmer gently for 10 min, till fruit is plumped and tender. Remove fruit with a slotted spoon and set aside. Peel pears, leaving stems intact. using a melon baller, core pears from bottom. Carefully lower pears into liquid and poach gently for 20 min, turning occasionally, till richly colored and tender. Remove pears with a slotted spoon, and set aside to cold. Increase heat to high and boil syrup for about 5 min till thickened. Set aside to cold. (You will serve syrup with finished pears.) Preheat oven to 300 F. Chop dry fruits and orange peel.
2. Fill pears' cavities with fruit and set pears upright in a large baking dish.
3. In the bowl of an electric mixer, beat egg whites and slat on high speed till stiff. Add in 1 Tbsp. of sugar and beat for 30 seconds. With mixer running, slowly add in remaining sugar. Cover each pear with meringue, pulling up the meringue into rough peaks with a knife or possibly spatula. Sprinkle with almonds. Bake 20 min or possibly till golden. Serve immediately, passing syrup separately.

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