Stone-Fruit Pavlova
ACTIVE: 25 min TOTAL: 23/4 hrs
TO MAKE AHEAD: If it’s not humid, store cooled
meringue (Steps 1-4) in an airtight container
or well wrapped for up to 1 day. If it is humid,
assemble pavlova and serve shortly thereafter.
EQUIPMENT: Parchment paper
This pavlova is a great way to show off fruit
that’s at its peak, plus it’s super-adaptable. The
easy-to-make meringue, which is crisp outside
and marshmallow-like inside, can be topped
with any assortment of stone fruits and berries
that are ripe and ready.
MERINGUE
4 large egg whites
1 cup granulated sugar
2 teaspoons cornstarch, sifted
1 teaspoon almond extract
1 teaspoon white-wine vinegar
WHIPPED CREAM & TOPPING
1 cup heavy cream
1 teaspoon vanilla extract
2 pounds stone fruit, such as apricots,
nectarines, peaches, plums and/or
pluots, sliced
1 cup berries, such as blueberries or
blackberries
1 tablespoon Cointreau
- To prepare meringue: Preheat oven to 250°F.
Line a baking sheet with parchment paper. - Beat egg whites in a stand mixer fitted with
the whisk attachment on medium-high speed
until soft peaks form, about 1 minute. With
the mixer running, add sugar 1 tablespoon at
a time, beating until the mixture is stiff, shiny
and smooth, about 5 minutes. (See photo, page
129.) Sprinkle cornstarch, almond extract and
vinegar over the whites and use a spatula to
gently but thoroughly fold it all together. - Spoon the meringue mixture onto the
center of the prepared pan. Using the back
of a spoon, gently spread it outward into a 12-
inch circle, building the edge up slightly and
smoothing the center down so there is a bowl-
shaped dip. - Bake the meringue until dry on the out-
side and a creamy tan color, about 11/4 hours.
Turn off the oven, crack the door, and let the
meringue cool completely, about 1 hour. (It’s
OK if it cracks a little while it cools.) Care-
fully remove the paper and gently place the
meringue on a flat serving plate. - To prepare whipped cream, assemble &
serve: Just before serving, beat cream and
vanilla in a mixing bowl with an electric mixer
on medium speed until soft peaks form. - Fill the center of the meringue with the
whipped cream, arrange fruit on top and driz-
zle with Cointreau.
SERVES 12: 1 cup each
CAL 187 / FAT 8G (SAT 5G) / CHOL 23MG / CARBS 28G /
TOTAL SUGARS 26G (ADDED 17G) / PROTEIN 3G /
FIBER 2G / SODIUM 24MG / POTASSIUM 200MG.
Apricot Pie
ACTIVE: 45 min TOTAL: 33/4 hrs
TO MAKE AHEAD: Refrigerate crust (Step 1) for
up to 3 days or freeze for up to 3 months; thaw
in the refrigerator for 24 hours before using.
Store pie at room temperature for up to 1 day.
EQUIPMENT: 9-inch pie pan (not deep-dish)
Apricots signal the start of the stone-fruit
season. Here they’re tossed with a squeeze of
lemon and a pinch of nutmeg, which highlights
their flavor. You can also make this pie with
nectarines or peaches. (Photo: page 119.)
CRUST
11/2 cups all-purpose flour
11/2 cups white whole-wheat flour
2 tablespoons sugar plus 2 teaspoons,
divided
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
4 tablespoons cold butter, cut into 1/2-inch
cubes4 ounces cold reduced-fat cream cheese,
cut into 1/2-inch cubes
5-6 tablespoons water
11/2 tablespoons cider vinegar
1 large egg white, mixed with 1
tablespoon water
FILLING
11/2-2 pounds ripe apricots, quartered (6 cups)
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon quick-cooking tapioca
1 teaspoon lemon juice
1/4 teaspoon salt
Pinch of freshly grated nutmeg
11/2 teaspoons butter, cubed- To prepare crust: Combine all-purpose and
whole-wheat flours, 2 tablespoons sugar,
baking powder and 1/2 teaspoon salt in a food
processor. Pulse 3 times to mix. Add oil, 4
table spoons butter and cream cheese and
pulse until it looks like coarse meal, 10 to 15
times. Add 5 tablespoons water and vinegar;
Stone-Fruit Pavlova