Pear & Apple Meringue Tray Bake
A satisfying fruity dessert served with whipped cream, ice cream or vanilla custard. Finely grate the zest of the orange before juicing and add to the whipped cream or gently stir through the cooled fruit mixture before placing on the shortcake base.
The apple mint is still growing in my herb garden so I added a few small leaves to the fruit mixture too.
Serves 8
Pear and Apple Filling
50g butter
3 firm but ripe Packham pears
3 cooking apples
½ cup sultanas or raisins
1 tablespoon caster sugar
juice of 1 orange
Shortcake base
150g butter, softened
2 tablespoons caster sugar
1 free-range egg
1 ½ cups plain flour
1 teaspoon baking powder
Meringue
3 egg whites, at room temperature
90g or 6 tablespoons caster sugar
Preheat the oven to 180°C. Line a 20cm x 26cm (or thereabouts) sponge roll/slice tin with baking paper.
Cook the fruit; melt the butter in a wide, heavy-based saucepan over low heat. Peel, core and slice the pears and apples and place in the saucepan with the sultanas, caster sugar and orange juice. Place a piece of baking paper down on top of the fruit, then cover with the lid. Place back over the heat and cook the fruit until soft but still holding its shape. Set aside to cool.
Make the shortcake base; beat the butter and sugar until creamy then beat in the egg. Sift in the flour and baking powder and mix until combined. Press into the tin, using lightly floured hands if sticky, then place in the oven and bake for 20 minutes until golden and firm to the touch. Remove from the oven.
Make the meringue; beat the egg whites until stiff, then gradually add the caster sugar. Beat until the meringue is stiff and glossy.
Spread the cooled fruit mixture over the cooked shortcake base. Dollop on the meringue and gently spread over the fruit, using a metal spatula. Return to the oven and bake for 15-20 minutes until the meringue colours and sets.
Serve warm.