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

      Title: Gingered Peach Pavlovas
 Categories: Fruits, Eggs, Desserts
      Yield: 6 Servings
 
MMMMM-------------------------MERINGUES------------------------------
    1/2 c  Sugar; divided
      2 ts Corn starch
      2 lg Egg whites; room temperature
    1/8 ts Cream of tartar
    1/4 ts Vanilla extract

MMMMM--------------------------PEACHES-------------------------------
      2 c  Water
  1 1/4 c  Sugar
      3 tb Fresh lemon juice
      1    Fresh ginger (2");
           - peeled, thin sliced
      3 lg Firm, ripe peaches;
           - peeled, halved, pitted

MMMMM---------------------BERRIES & TOPPING--------------------------
    1/2 c  Fresh raspberries; generous
    1/2 c  Fresh blackberries; generous
    1/2 c  Heavy whipping cream;
           - chilled
  1 1/2 tb Sugar
 
  Meringues:

  Position rack in center of oven and preheat to 250°F/120°C. Line
  baking sheet with parchment paper. Whisk 1-1/2 tb sugar and corn
  starch in small bowl to blend; set aside.
  
  Using electric mixer, beat egg whites and cream of tartar in large
  bowl until soft peaks form. Beat in vanilla. Gradually beat in
  remaining 6-1/2 tb sugar, 1 tb at a time; continue to beat until
  stiff peaks form. Sift corn starch mixture over meringue and gently
  fold in with rubber spatula just until incorporated.
  
  Spoon meringue onto prepared baking sheet in 6 mounds (about
  1/4 cup each), spacing apart. Using back of spoon, make indentation
  in center of each mound, forming each meringue into 3" diameter
  nest. Bake meringues until crisp and barely golden on outside but
  still soft on inside, about 55 minutes. Using metal spatula,
  transfer meringues to rack and cool completely.
  
  Do Ahead:

  Can be made 1 day ahead. Store in single layer in airtight
  container at room temperature.
  
  Peaches:

  Combine 2 cups water, 1-1/4 cups sugar, fresh lemon juice, and
  sliced ginger in large saucepan. Bring to boil, stirring until
  sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add
  peeled peach halves to syrup in saucepan; remove from heat. Allow
  peaches to cool to room temperature in syrup, turning occasionally.
  Transfer peaches with syrup to medium bowl; cover and chill until
  cold.

  Do Ahead:

  Peaches can be made 1 day ahead. Keep refrigerated.
  
  Remove peaches from syrup and cut each half into 6 wedges; reserve
  syrup.
  
  Berries & Topping:

  Place all berries in small bowl; add 4 tb peach syrup and toss to
  coat.
  
  Using electric mixer, beat cream and 1-1/2 tb sugar in medium bowl
  until soft peaks form.
  
  Place 1 meringue on each of 6 plates. Spoon whipped cream into
  center of each meringue, then top each with 6 peach wedges and
  berry mixture.
  
  Recipe by Cindy Mushet
  
  Recipe FROM: Bon Appétit, Aug 2009
  
  Formatted by: Dave Drum, Jul 31, 2009
  
  Uncle Dirty Dave's Archives
 
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