Ever fantasize about being a supreme kitchen goddess? Dream about being known as a dessert diva but you’re not a pro in the know? These sweet and elegant recipes make it easy: Fresh Apricot and Cherry Pavlovas and Mixed Fresh Fruit Tart. Made with juicy fresh fruit from Chile, they’re bursting with the vibrant colors and flavors of luscious apricots, cherries, berries, and nectarines — the ticket to success for any culinary star.

When cold weather hits here, it’s summer in Chile. Thanks to exceptional weather and an outstanding crop this year, there’s a good variety and supply of fresh Chilean fruit. The abundant harvest in this long and narrow South American country translates to billions of pounds of mouth-watering fruit shipped to the U.S. First to appear from lush central Chile are grapes and stone fruits (cherries, apricots, plums). Next berries, pears, apples and kiwi will be available.

Fresh apricots and white chocolate-dipped cherries guarantee that Pavlova, the famous meringue dessert named after the Russian ballerina Anna Pavlova, is luscious and elegant. Mixed Fresh Fruit Tart is the perfect showcase for fresh apricots, cherries and berries that are baked in its sweet filling and served fresh on top — it’s irresistible.

For optimum fresh fruit flavor, store cherries or grapes in a plastic bag in the refrigerator; wash under cold water when ready to eat. For peaches, plums and nectarines, place fruit in a paper bag or bowl and ripen at room temperature. Ripe fruit will give with slight pressure.

Fresh Apricot and Cherry Pavlovas

Ingredients
3 large egg whites (about 1/2 cup)
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon almond extract
2/3 cup sugar
1 cup white chocolate baking chips, divided
18 cherries with stems (about 6 ounces), pitted
1/2 cup plus 3 tablespoons heavy cream
8 fresh apricots (about 1 pound), pitted and sliced
Apricot preserves
1 tablespoon orange juice or rum

Directions
Preheat oven to 200 degrees F. To make 6 individual Pavlovas (meringues) line 2 large baking sheets with foil or parchment paper.

In a bowl of an electric mixer, combine egg whites, cream of tartar, salt and almond extract; beat until soft peaks form. Gradually beat in sugar; beat until whites are stiff and glossy peaks form, about 5 minutes.

With a spoon, spread meringue into 6 (4-inch) circles on baking sheets. With the back of a spoon, make a depression in the center of each meringue to form a “nest” with about a 1-inch high edge. (If desired, a pastry bag may be used to pipe meringues). Bake for 2 hours; turn off oven and leave meringues in oven until dry, about 1 hour.

Meanwhile, melt 1/2 cup of the chips following package directions. Dip cherries halfway into chocolate; place on aluminum-foil lined baking pan; refrigerate until ready to use. In a microwave, melt remaining 1/2 cup chips with 3 tablespoons cream; mix well. In a medium bowl, beat remaining 1/2 cup cream until soft peaks form. Gently fold in the melted chip and cream mixture. Remove Pavlovas from foil. Divide cream mixture among Pavlovas; arrange apricots over cream. Melt and strain enough preserves to make 1/4 cup; stir in juice; brush over apricots. Serve with chocolate-dipped cherries. If desired, serve with additional strained apricot preserves.

Yield: 6 servings

Note: To make one large Pavlova, line 1 baking sheet with foil or parchment. Spread meringue into a 9-inch circle.

Mixed Fresh Fruit Tart

Ingredients
1 frozen 9-inch pie shell (from a 10-ounce package)
1/2 cup sugar
3 tablespoons flour
1 container (8 ounces) sour cream (about 1 cup)
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
5 cups mixed Chilean fresh fruit including pitted and sliced peaches, nectarines and apricots; pitted cherries, halved, or blueberries
2 tablespoons apricot preserves

Directions: Preheat oven to 375 degrees F. Press the pastry shell into a 9-inch round tart pan with a removable bottom. In a medium bowl, combine sugar and flour; whisk in sour cream, egg and vanilla. Fold in half of the fruit; transfer mixture to the tart shell. Bake until filling looks set in the center and crust begins to brown, about 30 minutes. Cool to room temperature.

Just before serving, melt preserves; toss with remaining fruit; spoon onto filled tart shell. If desired, garnish with pastry leaves cut from the second pie shell and baked for 5 minutes.

Yield: 8 servings

For short-cut pie version: In 9-inch pie shell bake filling 40 to 45 minutes; continue as directed above.

Courtesy of ARA Content

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