*  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]
  
  PA_Meadows@msn.com

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