Meringue And Fruit Flambe
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa powder||2 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|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|
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.