Italian Meringue With Fruit And Chantilly Cream
|Italian meringue||1 (1 Recipe)|
|Confectioners' custard||1 (1 Recipe, Basic)|
|Canned pineapple slices||3|
|Red currant jelly||1 Cup (16 tbs)|
|Chopped pistachio nuts||1 Cup (16 tbs)|
|Currant jelly||1 Cup (16 tbs)|
|Chantilly cream||1 Cup (16 tbs) (Basic Version)|
Cut 9-inch circle of waxed paper; spread enough meringue over circle to make 3/4 inch deep layer.
Let stand at room temperature until top is set.
Place remaining meringue in pastry bag with medium-size star tube affixed; pipe border around edge of circle.
Make peak for center by holding tube in vertical position over waxed paper; pipe remaining meringue, pulling tube up as meringue is piped.
Let peak dry at room temperature.
Remove waxed paper from dried meringue shell; place on serving plate.
Cover bottom of circle with custard; chill.
Peel pears; cut in half; remove cores.
Peel peaches and apricots; cut in half; remove seeds.
Arrange fruits as shown in illustration.
Brush pear halves with glaze; sprinkle with pistachio nuts.
Fill center of pineapple stack with currant jelly; place meringue peak on top.
Place chantilly cream in pastry bag with medium-size star tube affixed; pipe rosettes around edge of custard inside meringue border and between fruits.