Stewed Fresh Berries

By Karen_3925

Ingredients

• Merinque:
• 3 half-pints fresh raspberries, divided
• Half-pint fresh blueberries
• 1/4 cup sugar
• 1/4 teaspoon orange zest
• 1/3 cup water
• 2 teaspoons framboise (raspberry brandy), optional
• 4 extra - large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch kosher salt
• 1 cup granulated sugar, divided
• 1/2 teaspoon pure vanilla extract
• Roasted Berries, recipe follows

Details

Servings 6

Preparation

Step 1

Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

Serve over meringue:

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

For serving, place each meringue on a separate plate and