•

FRUITS page 128

bake 2 hours. Turn off oven and
leave meringues in oven
overnight. They should be dry
and crisp.
To assemble: Dab a teaspoon-
ful of whipped cream on each
meringue. Top each with blue-
berries, blackberries and a stem
of red currants. Brush with melt-
ed currant jelly and garnish with
a mint leaf
Makes 20-24.
• Meringue baskets may be
made several days ahead and
frozen or stored in an airtight con-
tainer in a cool place.

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HOT EXOTIC FRUITS
(PARVE)

2 tablespoons margarine
1/3 cup honey
1 1/2 teaspoons cardamom
2 papaya, peeled, seeds removed
and cut in 1/2-inch chunks
1 mango, peeled and pitted and
cut in 1-inch pieces
1/2 small ripe pineapple, peeled
and cut in 1/2-inch chunks
1 star fruit, unpeeled and sliced
thinly
2 tablespoons fresh lemon juice

Melt margarine and honey in
medium saucepan. Stir in car-
damom. Add papaya, mango,
pineapple and star fruit. Add
lemon juice. Bring to simmer,
stirring constantly to avoid
scorching. Transfer to serving
dish. Serve hot or at room tern-
perature.
Serves 4-6.

STRAWBERRY MOUSSE
IN A SHORTBREAD
CRUST (RECIPE
COURTESY OF KING
ARTHUR FLOUR)
(DAIRY )

Crust: 1/2 cup (1 stick) butter
1/4 cup confectioner's sugar
1 cup unbleached all-purpose
flour
Filling: 1 quart fresh
strawberries
2 tablespoons lemon juice
3/4 cup sugar
2 packages unflavored gelatin
1/4 cup water
2 cups whipping cream

For crust: Cream butter and
confectioner's sugar till smooth.
Work in flour with a fork stirring
to make a smooth dough. Pat
dough into the bottom of 9-inch
springform pan and prick all over
with a fork. Bake at 350F for 10
minutes, then reduce heat to
300F and bake 20-25 minutes
longer until golden. Cool com-
pletely.
For filling: Puree 1 1/2 pints of
the strawberries, reserving the
remainder for garnish (about 2
cups puree). Blend lemon juice
and granulated sugar into puree.
Soften gelatin in 1/4 cup water.
Warm over low heat till gelatin
dissolves. Stir dissolved gelatin
into berry puree. Chill until
mixture begins to thicken. Whip
cream till stiff. Fold into berry
mixture. Pour over shortbread
crust. Halve remaining straw-
berries and arrange, cut side
down, around edge of mousse.
Chill in refrigerator until set.
Serves 8.111

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