Two Fruit Preserve with Golden Top
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the compote
- 3.333 cups Rhubarb (trimmed and chopped)
- 1 ⅔ cups Raspberries
- ½ cup caster sugar
- For the meringue topping
- 2 small egg whites (at room temperature)
- ½ cup caster sugar
- 1 tsp Corn starch
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Prepare the compote by placing the raspberries and sugar in a large saucepan.
3.
Heat over a moderate heat with 50ml of water and cook until soft; 4-5 minutes. Remove from the heat and press the raspberries through a sieve into a clean saucepan.
4.
Add the rhubarb to that saucepan and heat over a medium heat. Cover with a lid and cook, stirring occasionally, for 8-10 minutes until the rhubarb is soft.
5.
Remove from the heat and stir a few times to produce a homogenous mixture.
6.
Prepare the meringue by whisking the egg whites to soft peaks in a large, clean mixing bowl. Add the caster sugar, a tablespoon at a time, beating well between additions.
7.
Whisk in the cornflour, then the remaining sugar the same as before, whisking well between additions until you have a thick, glossy meringue.
8.
Divide the compote between 4 heatproof serving glasses. Spoon the meringue on top and bake immediately for 10-15 minutes until the top is lightly browned.
9.
Remove and allow to cool for a few minutes before serving.
