Meringue of Pears, or Other Fruit

Preparation info
    • Difficulty


    • Ready in

      30 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Dish filled with stewed pears or other fruit; whites of eggs, 5
  • pounded sugar, 5 tablespoonsful:


Fill a deep tart-dish nearly to the brim with stewed pears, and let them be something more than half covered with their juice. Whisk to a solid froth the whites of five eggs; stir to them five tablespoonsful of dry sifted sugar, and lay them lightly and equally over the fruit; put the meringue