We’re celebrating Fallow Day this year on Wednesday 5th September. We hope you’ll join us.
What’s Fallow Day? There’s such a long gap between Queen’s Birthday and Labour Weekend - we reckon New Zealand needs another holiday right about now. Our lands and gardens are lying barren after winter, yet we’ve got glimpses of the light of spring, and we’re starting to feel warm and spirited!
So we take a day, when nature lies fallow and the human spirit tends to gloom, to gather the whanau together and celebrate all that we have, because we know that spring is not far away!
And to help celebrate Fallow Day, put away the comfort food and whip up some Berries with meringues and cream. Use store bought meringues or mini pavlovas if you prefer.
Berry Compote with Meringues and Cream
Berry Compote Ingredients:
1 bag of Orchard Gold Mixed Berries (500g)
½ cup castor sugar
Juice of ½ a lemon
Heat the berries slowly in a saucepan with the sugar, until the berries are thawed and the sugar has dissolved. Put aside to cool, then add the lemon juice.
Make these with:
or any mixture of Orchard Gold berries that you have.
2 egg whites
2/3rd cup castor sugar
Pinch of salt
1 tsp vanilla essence
Have the egg whites at room temperature. Heat the oven to 120degC. Line two baking trays with baking paper or non-stick foil.
Place the egg whites and salt in a clean dry bowl (not plastic) and beat until soft peaks hold when you raise the whisk.
Add the sugar, one dessertspoon at a time, beating well to incorporate each spoonful.
Add the vanilla and beat in well.
Beat until the mixture is smooth and glossy and the sugar is dissolved.
Place large spoonfuls on the trays.
Make for 1-1/4 hours. Check to see if crisp on the outside after an hour – they may require slightly more cooking. Also, reduce the oven temperature if the meringues show signs of browning.
When cool, store in an airtight container.
Place a meringue on each plate, top with some whipped cream and two large spoonfuls of berry compote.
Remembering Tom Ffowcs Williams.