Desserts

Meringue-topped fruit

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

400g apple and/or rhubarb

1 orange, zest and juice

1 tablespoon chopped fresh ginger

¾ cup castor sugar

1 cup frozen raspberries

2 egg whites

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Instructions

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1 Cut fruit in bite-sized chunks. Grate orange then squeeze juice. Set aside.

2 Place fruit in a saucepan with ginger, orange zest and 1/3 of the sugar. Cover. Cook gently for 2-3 minutes, adding orange juice as necessary.

3 Add raspberries. Spoon mixture into 4 ovenproof ramekins.

4 Whisk egg whites and the remaining sugar until stiff and shiny.

5 Top each ramekin with a large spoonful of meringue mixture. Bake at 180ºC for 8-10 minutes or until lightly golden. Serve immediately.

Nutrition Info (per serve)

Calories 227 cal

Kilojoules 950 kJ

Protein 3 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 55 g

Sugar 53 g

Dietary fibre 4 g

Sodium 30 mg

Calcium 70 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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