• Cherries Jubilee Day - 3

    From Dave Drum@1:2320/105 to All on Sat Sep 23 18:02:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    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 @ 325-|F/165-|C.

    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, -+ 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
    300-|F/150-|C. 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

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