Recipe - Fall Feast - Pavlova

4 Egg whites
1 pn Salt
1 cup Granulated sugar
1 tablespoon White vinegar

TOPPINGS
2 cup Whipping cream
Grapes
Blue plums
Yellow plums
Blueberries

Top this dessert with ripe fall fruit or your choice.

Preheat oven to 275F 140C. Line a large cookie shet withparchment paper.

In an electric mixer, beat egg whites and salt until soft peaks form.
Gradually add sugar, 2 tablespoon at a time, beating well after each addition.

Add vinegar and heat the mixture until thick, glossy and stiff enough to
support the beater. Mound the meringue onto a cook sheet in an 8inch
circle. Bake for 1 One fourth hours. The meringue mixture should be creamcoloured
and crisp. Bake another 15 minutes if the outside is still stickyk. Cool
and remove from paper onto a serving plate.

In a large bowl, beat whipping cream until still peaks form. Cover meringue
with cream and decorate with fruit. Source: Food & Drink magazine, Autumn
94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman

Fall Feast menu: Fall Feast Corn Chowder Fall Feast Pork Tenderloin
with Fall Vegetables Fall Feast Homestyle Potatoes Fall Feast Pavlova
[above]

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini