GOLDEN MERINGUES WITH BAKED RHUBARB

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP AND COOK 1 HR + COOL­ING 500g (1 bunch) rhubarb, trimmed

1 orange, juiced and rind finely grated

¼ cup maple syrup

1 vanilla bean, split, seeds scraped

3 egg­whites

¾ cup raw caster sugar

½ tsp vanilla bean paste

1 tsp white vine­gar

1 cup thick­ened cream, whipped ONE Pre­heat oven to 180°C/160°C fan. TWO Cut rhubarb into 4cm lengths and place in an oven­proof bak­ing

dish syrup,Coveror un­til with with vanilla rhubarbthe foil. juice,bean Bakeis just and rind, for ten­der seeds. maple20 mins and hold­ing its shape. Cool.

THREE Re­duce oven tem­per­a­ture

to 150°C/130°C fan. Grease and line a large bak­ing tray. Whisk egg­whites in a clean, dry bowl with an elec­tric mixer un­til soft peaks form. Grad­u­ally add sugar, 1 tbsp at a time, un­til the mix­ture is thick and glossy. Add vanilla bean paste and vine­gar and beat un­til just com­bined. FOUR Us­ing a large metal spoon, drop a quar­ter of the meringue onto lined tray. Use the back of a dessert­spoon to cre­ate a small in­dent in the top. Re­peat with re­main­ing mix­ture to make four small meringues.

FIVE Bake the meringues for about 40 mins or un­til dry and crisp. Turn oven off and cool in the oven with the door ajar.

SIX Serve meringues with a dol­lop of whipped cream and the syrupy rhubarb.

Not suit­able to freeze or mi­crowave.

SERVES 10 PREP AND COOK 1 HR 50 MINS 3 semi-ripe Beurre Bosc pears, washed, un­peeled

¼ cup brandy or pear liqueur

1 cup al­mond meal

1 cup whole­meal plain flour

2 tsp bak­ing pow­der

200g but­ter, soft­ened

1 cup dark brown sugar

3 eggs

½ cup Seville orange marmalade

20 whole pecans

2 tbsp cof­fee crys­tals

ONE Pre­heat oven to 160°C/140°C fan.

Grease and line a 22cm cake pan.

TWO Quar­ter the pears and re­move the cores. Cut into 3cm chunks and pour over

2 tbsp of the brandy.

THREE Com­bine al­mond meal, flour and bak­ing pow­der in a bowl. Add a gen­er­ous pinch of salt and stir to com­bine.

FOUR Place but­ter and brown sugar in an­other bowl and, us­ing an elec­tric mixer, beat un­til creamy. Beat in eggs one at a time, adding a spoon­ful of the flour mix­ture with each ad­di­tion. Fold in re­main­ing flour mix­ture.

FIVE Stir in the re­main­ing brandy and marmalade and, lastly, the chunks of pear. Spoon into the pre­pared pan and smooth the top. Ar­range pecans around the top edge of the cake and sprin­kle with cof­fee crys­tals.

SIX Bake for 45 mins, then cover with foil to pre­vent top burn­ing. Bake for a fur­ther 45 mins or un­til a skewer in­serted into the cen­tre comes out with moist crumbs.

Not suit­able to freeze or mi­crowave.

Cream and crunch Syrupy rhubarb adds a soft touch to a crispy and gooey meringue.

BAKE 90 MINS

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