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Chez Panisse
1517 Shattuck Avenue
Berkeley, CA 98004
(510) 548-5525

Spring Fruit Compote with Kiwifruit Sherbet and Coconut Meringue
Chef Alice Waters of Chez Panisse – Berkeley, CA
Adapted by StarChefs

Yield: 6 Servings


    Coconut meringue:
  • 4 egg whites, about ½ cup, at room temperature
  • ¼ teaspoon cream of tartar
  • 1/8 teaspoon salt
  • ¾ cup sugar
  • ½ cup unsweetened shredded coconut
  • ¼ teaspoon vanilla extract
  • 1/8 teaspoon almond extract
    Compote base:
  • ¾ cup water
  • ¼ cup sugar
  • Zest of 1 blood orange
  • 2 blood oranges, segments only
  • ¼ cup champagne or sparkling wine
  • 1½ cups strawberries, washed, hulled, and sliced
  • 3 kiwifruit, peeled, quartered and sliced
  • 3½ cups kiwifruit sherbet
  • 12 shards of coconut meringue
For coconut meringue:
Preheat oven to 275°F. Line a baking sheet with parchment paper. In a clean, dry mixing bowl, whisk egg whites with cream of tartar until frothy and beginning to hold soft peaks. Whisk in salt and sugar and beat until glossy and firm, but not dry. Fold in coconut, vanilla and almond extracts. Spread meringue about ¼-inch thick on baking sheet. Bake for 30 minutes, until meringue is dry and just beginning to turn golden. Let cool for a few minutes and peel meringue off parchment paper. Break into roughly 3-inch square shards. Store in airtight container until ready to serve. Makes about 12 3-inch square shards.

For compote:
In a large saucepan, add water, sugar and zest from one orange. Heat mixture until sugar dissolves. Remove mixture from heat and strain syrup into bowl to remove zest. Add champagne or sparkling wine. With a small knife, carefully peel orange, removing all white pith, and cut into skinless segments. Place orange segments into syrup. Add strawberries and kiwifruit to the orange segments and syrup.

Serve compote in chilled bowls with kiwifruit sherbet and 2 shards of meringue per serving.

Wine pairing:
A sweet sparkling wine such as the Coppo Brachetto d’Acqui

Published: October 2004