Pavlova can make you drool

Associated Press

The meringue-based dessert known as the pavlova makes a charming summer sweet. In this version, made in individual servings, lightly glazed grapes flavored with a touch of lemon fill small meringue shells.

Picture them served with a dollop of lemon yogurt or whipped cream on top, perhaps garnished with a lemon twist, and imagine how decorative they'd look set out as part of a buffet.

How practical, too, for entertaining, in spite of the pavlovas' airily delicate appearance. The meringue shells may be made ahead and stored in an airtight container. The recipe tester reports that she experimented with filling them with the prepared grape filling, held them for two hours at room temperature, then refrigerated them overnight -- and the meringues held up well, without getting soggy.

Grape pavlovas


(Preparation 15 minutes, baking time 2 hours; sauce preparation 15 minutes)

2 egg whites

1/4 teaspoon cream of tartar


1 cup sugar

1 tablespoon cornstarch

1 cup water

1 teaspoon butter


2 tablespoons fresh lemon juice

1/2 teaspoon grated lemon peel

2 cups seedless grapes

Optional garnish: lemon yogurt or whipped cream

Preheat oven to 250 F. Beat egg whites with cream of tartar and a dash of salt in small bowl until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until stiff peaks form and sugar dissolves. (Mixture should feel smooth when rubbed between thumb and forefinger.)

Line a large baking sheet with parchment paper. If desired, draw 2-inch circles as guidelines for meringue shells. Spoon meringue in 2-inch circles on parchment paper; form indentation in centers of circles with back of spoon. Bake 1 hour at 250 F. Turn oven off without opening door and leave meringues in oven 1 hour. Remove meringue shells from oven and cool completely.

Combine 1/2 cup sugar and cornstarch; add water and mix well. Cook and stir until mixture comes to boil. Simmer and stir 1 minute. Add butter and stir until melted. Stir in lemon juice and peel. Add grapes to sauce; mix well. Cool. Just before serving, arrange glazed grapes in center of cooled meringue shells. Makes 10 servings.

Nutrition information per serving: 97 cal., 1 g pro., 1 g fat, 24 g carbo., 1 mg chol., 0 g fiber, 69 mg sodium.

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