This past summer was truly abundant for our local farmers. I recall one particular trip to the Elora Farmer’s Market while hubby, the kids and me were on a weekend camping trip that truly impressed me (a hard feat for a chef) with its beautiful fresh, organic produce.
I know it can be difficult to stick to organic all of the time, and I am not saying you should, but our bodies and the environment weren’t meant to intake the chemicals and synthetics you find in those perfectly red, shiny apples. Sometimes imperfect is better! Shopping locally means great shelf life and flavour for produce, while supporting our local farmers.
Well, now that I’ve preached my part, let me add that one of the best desserts to make with fresh fruit – berries in particular, but use whatever your heart desires – is pavlova. And what an exotic treat for the family (it’s Italian)!
Lighten up with Pavlovas
13 large egg whites (at room temperature)
¼ tsp. salt
2 ½ cups of sugar
1 ½ tbsp. cornstarch
1 ½ tbsp. vinegar
½ pint of blueberries
2 peaches
1 tbsp. sugar
½ lemon, squeezed
5 leaves mint, chopped
2 cups chilled whipped cream
1 tsp. vanilla
Instructions
- Preheat oven to 250˚F. Line pans with parchment paper.
- Beat egg whites and salt until it forms soft peaks.
- Beat in 2 cups of sugar until mixture holds stiff, glossy peaks.
- Stir in remaining sugar and cornstarch, beat into meringue, then the vinegar.
- Mound egg white mix in 8 mounds, about 2 inches high on parchment-lined cookie sheet.
- Bake in oven on the top two racks, for approximately 1 ¼ hours. The clouds should be crisp on the outside and soft on the inside.
- Turn off the oven and allow to cool on a cooling rack.
- Place sliced peaches, berries, lemon juice and sugar with chopped mint in bowl. Toss and allow to marinate.
- Gently tap the top of the pavlova, fill with whipped cream and top with the berry mix.
- Enjoy!
Image: stockimage / FreeDigitalPhotos.net
