Orchard Meringue

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Ingredients (peach and second pear not shown)

I found this to be a great end of the week dessert, which allowed for the clearing out of the fruit bowl, before the new groceries are brought in.  It is tasty and relatively healthy as well. Of course this can also be done as a planned dessert in which exact proportions of fruit can be chosen.  The recipe below is illustrative and is in the proportions used this last week.


  • Apple 1 large
  • Pears 2 ripe
  • Peach 1 medium
  • Cinnamon 1 tsp
  • Nutmeg 1/2 tsp
  • Stevia (or other sweetener) 5 tsp
  • Eggs 3 separated
  • Water 2-3 Tbs


Preheat oven to 200 C/390 F.  Peel and core the apple and pears and cut into slices, place in a 8-10 inch baking pan. Then slice peach and remove stone. Add the peach slices to the other fruit.  In a small bowl mix the spices and 2 tsp of sweetener, then pour over the fruit and mix until it is spread evenly.  Add water and cover with foil before placing in oven.  Bake for 20 to 25 minutes.  While waiting place egg whites into a mixing bowl and whip until they begin to thicken.  Sprinkle in remaining sweetener a little at a time and continue to whip until stiff peaks form.  When baking time has elapsed remove fruit from oven and discard the foil. Reduce heat to 160 C and then spoon meringue evenly over fruit and return to the dish to oven for 15 minutes (when peaks begin to brown).

Serve in small dishes (with cream if desired).

I have used plums, apricots, and nectarines in the past as well.  Thus the “orchard” theme with virtually any tree fruit being a useful ingredient.

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