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Meringue And Fruit Flambe

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  Egg whites 3
  Vanilla 1 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Unsweetened cocoa powder 2 Tablespoon
  Oranges 2 Medium
  Orange juice 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Ground allspice 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
  Peaches/8 ounce can peach slices juice pack, drained 2 Small, sliced
  Banana 1 Small, sliced
  Raisins 1⁄4 Cup (4 tbs)
  Vanilla ice milk 1 Quart
  Brandy 2 Tablespoon

Cover a baking sheet with brown paper or foil.
Draw eight 3-inch circles on paper, then set aside.
For meringue shells, in a large mixer bowl beat egg whites, vanilla, and cream of tartar on medium speed of an electric mixer till soft peaks form (tips curl).
Gradually add 1/2 cup sugar, beating till stiff peaks form (tips stand straight).
Stir together remaining sugar and cocoa powder; fold into egg white mixture.
Spread over each circle, forming a shell.
Bake in a 300° oven for 35 minutes.
Turn off oven.
Let stand 1 hour in the oven.
Cool; remove from paper.
For sauce, section oranges over a bowl to catch juice.
Add enough additional orange juice to make 3/4 cup total liquid.
Stir together cornstarch and allspice; add orange juice and lemon juice.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Stir in fruit and heat through.
Place one scoop ice milk in each meringue shell.
In a small saucepan heat brandy just till hot.
Using a long match, ignite brandy.
Stir into sauce; ladle over ice milk.

Recipe Summary

Difficulty Level: 
Dessert, Beverage
Lacto Ovo Vegetarian
Preparation Time: 
35 Minutes
Cook Time: 
10 Minutes
Ready In: 
45 Minutes

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