MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherries Jubilee Pavlova
 Categories: Fruits, Chocolate, Dairy, Booze
      Yield: 8 servings
 
MMMMM--------------------------MERINGUE-------------------------------
     10    Fresh egg whites
      2 c  Superfine or powdered sugar
      4 tb Cocoa powder
      1 ts Balsamic vinegar
    1/8 ts Salt
      4 oz Shaved bittersweet
           - chocolate
    1/2 c  Water

MMMMM-----------------------CHERRY FLAMBE----------------------------
      3 c  Pitted dark sweet cherries
    1/2 c  80-proof rum
      2 c  Heavy cream
      2 tb Superfine or powdered sugar
    1/2 ts Vanilla
      4 tb Brown sugar
 
  MERINGUE: Set oven @ 325 F/165 C.
  
  Line a baking sheet with parchment paper. Trace two 8"
  circles on paper, and flip paper over on sheet.
  
  In a mixing bowl, beat egg whites using an electric
  mixer until peaks form that curl slightly, and beat in
  sugar, 1/4 cup at a time, until meringue is stiff and
  shiny. Gently fold cocoa, vinegar, salt and chocolate
  into egg whites.
  
  Secure parchment to baking sheet with a dab of meringue.
  Mound half of meringue within 1 circle, smoothing sides
  and top with a spatula; repeat with second circle.
  Transfer meringues to oven, and decrease temperature to
  300 F/150 C. Bake for 75 minutes, until meringue is
  crisp but has very slight give in middle. Turn oven off,
  and let meringues cool in oven with door ajar.
  
  CHERRY FLAMBE; Soak cherries in rum about 45 minutes.
  Remove 1 1/2 cups of cherries from rum, and rough chop.
  Set aside. Leave remaining cherries soaking in rum.
  
  In a cold mixing bowl, whip together heavy cream, sugar
  and vanilla until stiff peaks form. Invert 1 meringue
  onto a large platter; remove parchment. Slather half of
  whipped cream on meringue, and scatter with chopped
  cherries. Top with second meringue.
  
  In a large skillet off heat, stir together remaining 1
  1/2 cup cherries with rum and brown sugar. Turn heat to
  medium, and cook until sugar dissolves. Using a wand
  lighter, light mixture, and let burn for a few seconds.
  Carefully swirl pan to distribute alcohol. When flames
  subside, pour mixture over top of Pavlova; add remaining
  whipped cream. Slice, and serve on chilled plates.
  
  RECIPE FROM: https://www.feastmagazine.com
  
  Uncle Dirty Dave's Archives
 
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