Dracula Meets Anna Pavlova
BLOOD ORANGE COMPOTE:
- 25 blood oranges, peeled and segmented
- 2 pints fresh blueberries
- 2 cups cranberry juice
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons orange-flavored liqueur (recommended: Cointreau)
- 12 egg whites
- 3/4 teaspoons salt
- 3/4 teaspoons cream of tartar
- 2 1/4 cups superfine sugar
- 3 tablespoons plus 1 teaspoon cornstarch
- 2 tablespoons white wine vinegar
- 3 teaspoons pure vanilla extract
- 1/4 cup poppyseeds
For the blood orange compote, in saucepan heat orange segments and juice, blueberries, cranberry juice, sugar, lemon juice, and vanilla. Bring to a boil and reduce heat until syrupy. Finish with orange flavored liqueur.
For the Pavlovas, preheat oven to 275 degrees F and line 3 sheet pans with parchment paper and spray with cooking spray. Beat egg whites, salt and cream of tartar in bowl until stiff. Add sugar a little at a time, beating until stiff and glossy. Add cornstarch, then vinegar ending with adding vanilla. Fold in poppyseeds. Make Pavlovas with teaspoon for small shells, indenting the center of each. Bake at 275 degrees F for 40 minutes, remove and cool.
Whipped cream: place all ingredients in chilled bowl and whip.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.