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Cherry Pots with Fluffy Meringue Tops recipe

  • Serves 6
  • 20 mins to prepare and 20 mins to cook
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Cherry Pots with Fluffy Meringue Tops
Customer recipe
Added 50 months ago

Preheat the oven to 220C/Gas Mark 7. Place the cherries in a pan with the brown sugar and red wine. Bring to the boil, cover and simmer gently for 10 minutes until soft.

Spoon the cherries into 6 ramekins. Roughly crumble the amaretti biscuits onto the top, dividing them equally.

In a large bowl, whisk the egg whites to a stiff peak. Start adding the sugar gradually, whisking all the time until the meringue is glossy. Spoon onto the top of the cherries.

Bake for 5-8 minutes until the meringue is golden and serve.

The original recipe was for 4 servings, but I increased the weight of the cherries slightly and used more amaretti biscuts (all other quantities stayed the same) - it easily serves 6 as it is very sweet and rich. Any left-over meringue mix that you can‘t fit on the top of your ramekins can be put on a baking sheet and cooked separately - great crumbled over fruit and fat-free fromage frais, especially if you also have some of the red wine sauce left over too!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 600g fresh cherries, pitted and halved
  • 60g soft brown sugar
  • 180ml red wine
  • 15 amaretti biscuits
  • 3 large egg whites
  • 150g caster sugar

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