PEARS, PEACHES

Press, Volume CVII, Issue 31461, 30 August 1967, Page 3

PEARS, PEACHES

(By

CELIA TIMMS)

Here are three quick ways to serve pears or peaches when you come home wondering what to have for a pudding after a day out with the children. PEAR-MERINGUES Drain sufficient tinned or bottled pear-halves and place one tablespoon of tart jam or jelly in the hollow of each. Beat an egg-white until very stiff, then fold in two tablespoons of icing sugar to the egg-white. Beat until it reaches meringue consistency. Pile a dessertspoon of this mixture on top of each pearhalf and place in a slow oven (300) for 15 minutes or until the meringue is crisp and lightly coloured. Flavour the

syrup from the fruit with vanilla essence or ginger and serve with the pear-merin-gues.

WITH BANANAS, NUTS Place drained pear halves in a serving dish and sprinkle with lemon juice. Mash two ripe bananas, add two tablespoons of castor sugar and the white of one egg. Beat with a rotary or electric beater until light and frothy. Pour this over pears and sprinkle with finely chopped walnuts and a pinch of nutmeg. COCONUT PEACHES Place drained peach halves in a baking dish and place a marshmallow in the hollowed centre of each, together with a few chopped seeded raisins, glace cherries and walnuts. Sprinkle with dessicated coconut and toast under a medium grille until the coconut is coloured. The marshmallow should be melted but not runny. Serve with some of the syrup and with ice-cream.