Summer Delight: A Fruit Meringue

Here's a Fruit Meringue that makes the best of summer delights. The idea is pure simplicity: cut up whatever fruit happens to fall your way and combine it in a baking dish. Top with meringue and bake slowly until beautifully browned. Cool for an hour then enjoy.

That's really about all there is to it. No fat, no dairy, no gluten. Just whatever fruit is ripe and a fluffy meringue, baked till brown. Well, almost any fruit. Maybe not watermelon. But practically anything else. Plums, bananas, pineapples and kiwis were all on sale this week, so that's what I threw in this example. Coconut seemed appropriate, so that went in, too. But no sugar, sour cream or mini marshmallows, please. The fruit provides its own fructose, and the brief baking brings out juices. To keep the dish from being too juicy, toss it with a tablespoon of cornstarch before you spoon on the meringue.

Recipe: Fruit Meringue

Cut up fruit
Shredded Coconut or Slivered Almonds (optional)
1 Tbs. Corn Starch

Meringue for 8"-9" pan:
3 egg whites
pinch of salt
1/3 c. sugar (not turbinado)

Meringue for 9" x 13" pan:
4 egg whites
1/4 tsp. salt
1/2 c. sugar

Brush a baking dish with oil; fill half full with coarsely cut-up fruit.
Toss with 1 Tbs. cornstarch for 8" pan, 2 Tbs cornstarch for 9"x13" pan.
Add coconut or almonds if desired.
Meringue:
Add salt to egg whites and beat until fluffy.
While beating, slowly add sugar to whites in a slow steady stream.
Whip on high speed until whites form glossy peaks.
Take a pinch of the mixture between finger; there should be no grains of sugar. Try not to lick it - raw eggs, y'know.
Pile meringue on top of fruit in baking dish.
Bake 15 - 20 minutes at 325 degrees (F), until meringue is nicely browned.
Cool at least an hour before serving.