Tuesday, September 21, 2010

Meringue Topped Fruit Pudding

This recipe is great for a quick easy desert but also for using up left over fruit or fruit that has become a bit old like apples. I also use feijoas when they are in abundance but it would be equally nice with peaches. There is no real amount for the fruit just decide how much you want and then cover with the meringue. I place the unprepared fruit in the bowl to see how much I will need and then prepare it.

4 apples (I actually use more)
Water and sugar to taste for cooking fruit.
1 egg white
½ cup sugar
1 ½ Tbsp boiling water
(Optional ½ cup coconut)

Preheat oven to the hottest it can go.
Prepare fruit by peeling coring and cutting up in to segments, about eighths.
Cook until tender either in a pot on the stove or in the microwave.
I cook them in the container I am going to make the pudding in, in the microwave by covering them with a piece of plastic wrap. I use about 2 tbsp of water and cook on high for five minutes.
You could also used tinned fruit like pears, peaches or apricots. You would just need to place them in the pudding dish with out having to precook them.

Beat the egg white in a clean bowl with the boiling water until soft peaks form and then slowing beat in the sugar until the mixture is glossy and very stiff.
Fold in the coconut if you are using.

Spread the meringue over the cooked fruit and place into the hot oven switching the oven off straight away.
Allow the pudding to stay in the cooling oven for about half an hour or longer.
As long as the top isn't burning it can stay in there even until the oven is cold .

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