CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689c24c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cherries Jubilee Pavlova   
    Categories: Fruits, Chocolate, Dairy, Booze   
         Yield: 9 servings   
       
   MMMMM--------------------------MERINGUE-------------------------------   
        10    Fresh egg whites   
         2 c  Superfine or powdered sugar   
         4 tb Cocoa powder   
         1 ts Balsamic vinegar   
       1/8 ts Salt   
         4 oz Shaved bittersweet   
              - chocolate   
       1/2 c  Water   
      
   MMMMM-----------------------CHERRY FLAMBE----------------------------   
         3 c  Pitted dark sweet cherries   
       1/2 c  80-proof rum   
         2 c  Heavy cream   
         2 tb Superfine or powdered sugar   
       1/2 ts Vanilla   
         4 tb Brown sugar   
       
     MERINGUE: Set oven @ 325ºF/165ºC.   
        
     Line a baking sheet with parchment paper. Trace 2 8"   
     circles on paper, and flip paper over on sheet.   
        
     In a mixing bowl, beat egg whites using an electric   
     mixer until peaks form that curl slightly, and beat in   
     sugar, ¼ cup at a time, until meringue is stiff and   
     shiny. Gently fold cocoa, vinegar, salt and chocolate   
     into egg whites.   
        
     Secure parchment to baking sheet with a dab of meringue.   
     Mound half of meringue within 1 circle, smoothing sides   
     and top with a spatula; repeat with second circle.   
     Transfer meringues to oven, and decrease temperature to   
     300ºF/150ºC. Bake for 75 minutes, until meringue is   
     crisp but has very slight give in middle. Turn oven off,   
     and let meringues cool in oven with door ajar.   
        
     CHERRY FLAMBE; Soak cherries in rum about 45 minutes.   
     Remove 1 1/2 cups of cherries from rum, and rough chop.   
     Set aside. Leave remaining cherries soaking in rum.   
        
     In a cold mixing bowl, whip together heavy cream, sugar   
     and vanilla until stiff peaks form. Invert 1 meringue   
     onto a large platter; remove parchment. Slather half of   
     whipped cream on meringue, and scatter with chopped   
     cherries. Top with second meringue.   
        
     In a large skillet off heat, stir together remaining 1   
     1/2 cup cherries with rum and brown sugar. Turn heat to   
     medium, and cook until sugar dissolves. Using a wand   
     lighter, light mixture, and let burn for a few seconds.   
     Carefully swirl pan to distribute alcohol. When flames   
     subside, pour mixture over top of Pavlova; add remaining   
     whipped cream. Slice, and serve on chilled plates.   
        
     Serves: 8 to 10   
        
     RECIPE FROM: https://www.feastmagazine.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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