Syrupy Plums With Pistachio Meringues Recipes

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PISTACHIO PLUM CRISP



Pistachio Plum Crisp image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon kosher salt
6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature
1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped
4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon rose water, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
  • For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
  • Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.

SALTED PISTACHIO MERINGUES



Salted Pistachio Meringues image

Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 12 very large meringues

Number Of Ingredients 5

3 cups superfine or caster sugar (1 pound 5 ounces) (see Cook's Note)
9 extra-large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/3 cup shelled, roasted, salted pistachios, roughly chopped
Fleur de sel

Steps:

  • Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
  • Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
  • Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.

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