Recipe - Blueberry-Peach Meringue

MERINGUE
6 Egg whites
One fourth teaspoon Salt
1 One half teaspoon Vanilla
1 One half teaspoon Cream of tartar
Sugar

ALMOND CREAM FILLING
2 tablespoon Flour
1/3 cup Sugar
1 ds Salt
6 Beaten egg yolks
One half teaspoon Vanilla
One half teaspoon Almond extract
Three fourths cup Heavy cream; whipped

TOPPING
2 cup Sliced peaches
1 Lemon; juice of
2 cup Fresh blueberries

From: Lilia Prescod papresco@NETCOM.CA

Date: Wed, 21 Aug 1996 21:02:47 0400
Let egg whites stand until warmed to room temp; beat until frothy. Add
salt, cream of tartar and vanilla. Beat until whites begin to hold their
shape. Very gradually beat in 1 One half cup sugar and continue to beat until
stiff but not dry. On 12 inch heatproof flat plate spread about 1/3 of
meringue to within 1 inch of edge. Pile remaining meringue around edge to
height of about 2 One half inches. Leaving centre unfilled. Bake in preheated
very slow oven for 15 minutes. Cool. Pour almond cream filling carefully
into centre. Chill for several hours. Just before serving, prepare
peaches, sprinkle with lemon juice, and sweeten. Arrange peaches and
berries on pie.

ALMOND CREAM FILLING In top part of small double boiler, mix 2 T flour,
1/3 c. sugar and a dash of salt. Gradually stir mixture into 6 beaten egg
yolks until mixture coats a metal spoon. Remove from heat and add One half t
each of vanilla and almond extracts. Chill; fold in Three fourths cup heavy cream,
whipped.

The two preceding recipes are just 2 of many which you may find at the
following website. When you get here you'll have to type in "peaches" to
search and I requested 250 recipes (the max) But I didn't get THAT many!!
http://recipes.wenzel.net/recipes/search_titles.htm

EATL Digest 20 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.