Holiday Meringue Filled with Spiced Winter Fruit

Instructions

• Preheat oven to 250 degrees F. Use stand mixer with whisk attachment or hand mixer to mix meringue powder and water together until incorporated. Add all sugar, 1 tablespoon at a time. Beat on high speed. Add in vanilla. Test mixture by touching meringue to feel for grittiness. If gritty, whip until smooth.

• Dollop meringue on parchment paper-lined baking sheet. Swirl with large spoon so meringue is taller on the periphery and bowl-like in the middle. Bake for 45 minutes. While meringue bakes, prepare filling. In medium saucepan place apple, pear, cranberries, wine, water, salt, sugar and cinnamon. Bring mixture to a boil and reduce to medium heat so liquid begins to evaporate, about 20 minutes. Drain fruit* and set aside.

• Once meringue finishes baking, remove from oven and sprinkle pumpkin spice blend over top. Return to oven with heat off. Let sit with oven door cracked for 2 hours. Once time has passed, assemble by carefully plating meringue, placing the strained fruit mixture on it and topping with a drizzle of balsamic glaze.

  *Fruit juice wine mixture strained from fruit can be saved for a holiday sangria!