*  Exported from  MasterCook  *

                          FALL FEAST - PAVLOVA

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                    Egg whites
  1       pn           Salt
  1       c            Granulated sugar
  1       tb           White vinegar
                       -----TOPPINGS-----
  2       c            Whipping cream
                       Grapes
                       Blue plums
                       Yellow plums
                       Blueberries

 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]

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