Dessert
12 servings
1 hour
2 hours 40 minutes
Chef Chris Keff
3 large egg whites
6 tablespoons sugar
1/4 cup sliced almonds
1/4 cup dried coconut chips or oats (optional)
1/3 cup all-purpose flour
1/4 cup brown sugar, packed
1 tablespoon organic lemon rind, grated
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided use
1 1/2 tablespoons butter, chilled and cut into small pieces
8 cups Pineapple Quince, peeled and cut into 1 inch cubes
1/4 cup cornstarch
1/4 cup brown sugar, packed
1/2 cup orange juice
3 tablespoons chopped crystallized ginger
2 tablespoons organic orange peel, finely grated
Cooking spray
Place egg whites in large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold in almonds, coconut, and 1/2 teaspoon cinnamon. Spread as evenly as possible onto a parchment lined 15 x 10-jelly roll pan.
Preheat oven to 200°F. Bake for 2½ hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry.
Remove meringue from paper. Crumble meringue into ¼ inch pieces. Lightly spoon flour into a dry measuring cup; level with knife. Combine flour and the next 4 ingredients (flour through ¼ teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Stir in meringue pieces.
Combine quince and next 5 ingredients in a bowl, toss well.
Spoon ½ cup filling into each of 12 (6-oz) ramekins or custard cups coated with cooking spray.
Top each with 1/3 cup meringue streusel mixture.
Place ramekins on a baking sheet; bake at 350°F for 10 minutes or until bubbly. Serve warm or at room temperature.
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