Name: Meringues with Christmas compote recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves: 12
Ingredients: 6 large egg whites; 350g (12oz) caster sugar; Pinch of salt

By GoodtoKnow

published 26 November 2010

in Recipes

A wonderful alternative to the traditional festive pud - light, fluffy meringue with a raspberry, cranberry, pear and red wine compote

Ingredients

For the meringues:

6 large egg whites
350g (12oz) caster sugar
Pinch of salt

For the compote:

150ml (¼ pint) red wine
125g (4oz) golden caster sugar
1 cinnamon stick
3 clementines (zest removed from 1 of them)
250g (8oz) fresh or frozen cranberries
4 pears, peeled, cored and roughly chopped
150g (5oz) fresh or frozen raspberries

To serve:

150ml (¼ pint) double cream
150g tub Greek yogurt
2 baking sheets, lined with non-stick paper

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Method

To make the meringues: Set the oven to Gas Mark ½ or 120°C. Whisk the egg whites in a very clean, dry bowl (an electric mixer is a must, really), until they reach firm peaks. Gradually whisk in the sugar and salt until the mixture is firm and glossy.
Use a large serving spoon to shape 12 rough ovals of meringue on the lined baking trays. Bake for about 1 hour 30 mins to 1 hour 45 mins until crisp and firm. Cool on a wire rack.
To make the compote: Gently heat wine with the sugar and cinnamon stick in a heavy-based pan until the sugar dissolves. Bring to the boil, then add zest from 1 of the clementines and stir in the cranberries. Bring back to the boil, then add the chopped pear and simmer for 3-4 mins. Cool in a bowl. Add the raspberries and segments from the 3 clementines.
To serve: Whip the cream until just firm, and then stir in the Greek yogurt. Serve the meringues, along with the fruit compote and cream mixture in separate serving bowls so your guests can help themselves.

Top Tip for making Meringues with Christmas compote

The meringues will keep in an airtight container for a week and the compote will keep a few days in the fridge.

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