Meringue of Pears, or Other Fruit

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
alternative fruits
Instructions (3)
  1. Fill a deep tart-dish nearly to the brim with stewed pears, and let them be something more than half covered with their juice.
  2. Whisk to a solid froth the whites of five eggs; stir to them five tablespoonsful of dry sifted sugar, and lay them lightly and equally over the fruit.
  3. Put the meringue immediately into a moderate oven, and bake it half an hour.
Original Text
MERINGUE OF PEARS, OR OTHER FRUIT. Fill a deep tart-dish nearly to the brim with stewed pears, and let them be something more than half covered with their juice. Whisk to a solid froth the whites of five eggs; stir to them five tablespoonsful of dry sifted sugar, and lay them lightly and equally over the fruit; put the meringue immediately into a moderate oven, and bake it half an hour. Cherries, bullaces, and damsons, with various other kinds of plums, first either stewed as for compôtes (see page 457), or baked with sugar, as for winter use, answer as well as pears for this dish; which may, likewise, be made of apples, peaches, apricots, or common plums boiled down quite to a marmalade, with sufficient sugar to sweeten them moderately: the skins and stones of these last should be removed, but a few of the blanched kernels may be added to the fruit. Dish filled with stewed pears or other fruit; whites of eggs, 5; pounded sugar, 5 tablespoonsful: baked, 1/2 hour.
Notes
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