Title: Aussie Kingfisher Pavlova
Categories: Fruits, Desserts, Austr-nz
Yield: 8 Servings

6 Egg whites
1 1/2 c Granulated sugar
2 tb White vinegar
1 ts Vanilla
1/4 ts Cream of tartar
2 tb Cornstarch

----------------------------THREE-BERRY COMPOTE----------------------------
3 c Raspberries
1 tb Icing sugar
2 c Strawberries, quartered
2 c Blueberries

In bowl, beat egg whites until soft peaks form. Gradually beat in sugar,
one-third at a time, until stiff and glossy. Beat in vinegar, vanilla and
cream of tartar. Using fine sieve, shake cornstarch over top; fold in
gently.

On parchment paper-lined baking sheets, form meringue into 8 ovals about
3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or until
meringues are crispy outside but still soft inside. Let cool.

[Meringues can be stored, uncovered, at room temperature for up to 8
hours.]

Three-Berry Compote: Pur‚e 1 cup of the raspberries; pressing through sieve
into sauce pan. Stir in icing sugar; cook over low heat just until heated
through. Stir in strawberries, blueberries and remaining raspberries. Let
cool.

[Compote can be refrigerated in airtight container for up to 1 day.]

To serve, place 1 meringue on each plate. Spoon compote next to meringue.

Serve with whipped cream and a macadamia nut or almond praline, and fresh
mint.

Source: Canadian Living magazine, Feb 95 Presented in article by Elizabeth
Baird: "Down Under Comes Over" Recipe by Executive Chef Anthony Spegel,
Kingfisher Bay Resort & Village

[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #342

From: "Paul A Meadows"

Date: Sat, 14 Dec 96 21:59:41 UT