Heavenly Roasted Fruit

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I like this idea a lot . . .

 

 

* Exported from MasterCook *

 

Heavenly Roasted Fruit

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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ROASTED FRUITS

1 medium apple -- peeled, cored, and cut into 12 wedges

1 medium pear -- peeled, cored, and cut into 12 wedges

1/2 cup blueberries -- stemmed

1/2 cup small sttrawberries -- hulled

1 tablespoon honey

1 tablespoon dark brown sugar

1 tablespoon Grand Marnier or other orange liqueur

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

4 wedges angel food cake -- (2-inch) (see Note)

MERINGUE

2 large egg whites

1/8 teaspoon cream of tartar

1/4 cup confectioners (10X) sugar

 

SCOTT BREINING

 

Gaithersburg, Maryland

 

This young medicinal chemist, a Ph.D. specializing in drug discovery, also likes

to dream up new recipes. Because a food allergy prevents him from enjoying

fresh, uncooked fruits, he decided to find a quick and easy cooking method that

would retain as much natural flavor as possible. " Roasting the fruit in

parchment fit the bill, " he told us. " My wife, who is my primary taste-tester

and also helps me finalize ideas, had a positive and encouraging reaction to

this one. The only difficulty came in preparing the meringue-getting it brown

without burning requires a careful eye.

 

You can use almost any fresh fruits in season for this unusual recipe just as

long as their flavors are compatible. For testing Scott Breining's recipe, we

chose apples and pears, blueberries, and strawberries-a lovely combination.

 

NOTE: As for the angel food cake on which the roasted fruits are served, use

store-bought or homemade. You might even want to try the Spicy Whole-Wheat Angel

Food Cake on 230.

 

1. Preheat oven to 400F. Line one of two (17 x 11-inch) baking pans with baking

parchment and set aside. Also tear off four 14-inch lengths of baking parchment.

 

2. For roasted fruits: Combine all fruits, honey, sugar, Grand Marnier, ginger,

and cinnamon in large bowl. Place a full 1/2 cup fruit and juice in center of

each of four lengths of parchment, bundle each up, and twist tops to secure.

Place bundles on unlined baking pan and bake until fruit is tender but not

mushy-15 to 20 minutes. Remove from oven and cool fruit in bundles. Also reduce

oven temperature to 275F.

 

3. For meringue: Beat egg whites and cream of tartar at high electric mixer

speed until frothy-about I minute. With mixer still at high speed, add I OX

sugar gradually and continue beating until meringue peaks stiffly but is not

dry--3 to 4 minutes.

 

4. Using 1/4-cup measure, scoop up meringue and drop into four mounds on

parchment-lined baking sheet, spacing well apart and swirling into peaks.

 

5. Bake until meringues are golden-15 to 20 minutes.

 

6. To serve, place wedge of angel food cake on each of four dessert plates. Open

bundles of fruit, one by one, letting contents spill onto cake. With spatula,

carefully lift meringues from baking pan and set atop fruit.

 

RE C I P E F R 0 M

 

Scott Breining; Gaithersburg, Maryland

 

Source:

" GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 93 Calories; trace Fat (3.3% calories

from fat); 2g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0