Stone Fruits
Looking to incorporate some stone fruit into your summer menu? Chef Eric Watson joins Amy & JJ to discuss.
Lemon Curd Pavlova with Peaches & Blackberries
Serve 6-8
6 each egg whites
½ tsp. kosher salt
1 ½ cup sugar, granulated
1 tsp. white vinegar
1 tsp. cornstarch
1 tsp. vanilla extract
1 each ripe peach
½ cup fresh blackberries
1 cup lemon curd (recipe of your choice or purchase already made)
Preheat oven to 225 degrees. Meanwhile whisk the egg whites and salt in an
electric mixer until just before stiff peaks. Add the sugar ½ cup at a time and
continue to whisk on high speed until thick, glossy and sugar is fully dissolved.
Fold in vinegar, corn starch and vanilla. Draw a circle approx. 7-8 inches on a
sheet of baking paper and place on a baking tray. Spoon or pipe the meringue
over the circle to create a dome.
Bake for 20 minutes, then reduce heat to 200 degrees. Cook for an additional
40-60 minutes or until crisp and dry. Turn off oven and leave the meringue in
oven, with the door ajar. Allow the meringue to cool completely in the oven.
Meringue should not have any browning. It should be completely white and
should ideally still be soft in the middle and hard only on the outside.
Place the meringue on a serving plate and spoon lemon curd over the top.
Garnish with sliced fresh peaches tossed in a little granulated or turbinado
sugar. Top with fresh blackberries and serve family style
Foodie Friday, brought to you Prime Cut Meats!
PRIME CUT MEATS
Address: 2434 S University Dr, Fargo, ND 58103
Phone (701) 476-1444
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Cooking in Quarantine: Roasting, Baking, Recipes & more!
RECIPE: A South American Corn Pancake
RECIPE: Strawberry Shortcake with Buttermilk Biscuits!
An Interview with a Pasta Master plus “Spaghetti with Pumpkin and Mushrooms”
(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on Facebook. Follow Amy on Twitter @AmyKFGO & follow JJ on Twitter @JJGodon701)
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