Subj : 9/24 Cherries Jubilee - 3
To   : All
From : Dave Drum
Date : Mon Sep 23 2024 06:25 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cherries Jubilee Pavlova
Categories: Fruits, Chocolate, Dairy, Booze
     Yield: 9 servings

MMMMM--------------------------MERINGUE-------------------------------
    10    Fresh egg whites
     2 c  Superfine or powdered sugar
     4 tb Cocoa powder
     1 ts Balsamic vinegar
   1/8 ts Salt
     4 oz Shaved bittersweet
          - chocolate
   1/2 c  Water

MMMMM-----------------------CHERRY FLAMBE----------------------------
     3 c  Pitted dark sweet cherries
   1/2 c  80-proof rum
     2 c  Heavy cream
     2 tb Superfine or powdered sugar
   1/2 ts Vanilla
     4 tb Brown sugar

 MERINGUE: Set oven @ 325ºF/165ºC.

 Line a baking sheet with parchment paper. Trace 2 8"
 circles on paper, and flip paper over on sheet.

 In a mixing bowl, beat egg whites using an electric
 mixer until peaks form that curl slightly, and beat in
 sugar, ¼ cup at a time, until meringue is stiff and
 shiny. Gently fold cocoa, vinegar, salt and chocolate
 into egg whites.

 Secure parchment to baking sheet with a dab of meringue.
 Mound half of meringue within 1 circle, smoothing sides
 and top with a spatula; repeat with second circle.
 Transfer meringues to oven, and decrease temperature to
 300ºF/150ºC. Bake for 75 minutes, until meringue is
 crisp but has very slight give in middle. Turn oven off,
 and let meringues cool in oven with door ajar.

 CHERRY FLAMBE; Soak cherries in rum about 45 minutes.
 Remove 1 1/2 cups of cherries from rum, and rough chop.
 Set aside. Leave remaining cherries soaking in rum.

 In a cold mixing bowl, whip together heavy cream, sugar
 and vanilla until stiff peaks form. Invert 1 meringue
 onto a large platter; remove parchment. Slather half of
 whipped cream on meringue, and scatter with chopped
 cherries. Top with second meringue.

 In a large skillet off heat, stir together remaining 1
 1/2 cup cherries with rum and brown sugar. Turn heat to
 medium, and cook until sugar dissolves. Using a wand
 lighter, light mixture, and let burn for a few seconds.
 Carefully swirl pan to distribute alcohol. When flames
 subside, pour mixture over top of Pavlova; add remaining
 whipped cream. Slice, and serve on chilled plates.

 Serves: 8 to 10

 RECIPE FROM: https://www.feastmagazine.com

 Uncle Dirty Dave's Archives

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