Recipe: Spring Fruit Compote with Coconut Meringue

Serves 6

Compote:

- ¾ cup water

- ¼ cup sugar

- 3 blood oranges

- ¼ cup champagne or orange juice

- 1-½ cups strawberries

- 3 kiwi fruit

Coconut meringue:

- Baker's parchment paper

- 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

- Whipped cream

1. To prepare the compote: Measure the water and sugar into a saucepan and grate the zest from one of the oranges into it. Heat the mixture just until the sugar dissolves. Remove from the heat and strain the syrup into a bowl to remove the zest. Add the champagne or orange juice.

2. With a small, sharp knife, cut away the rind from the oranges, both the zest and white pith below. Carefully cut out the orange segments, dropping them into the syrup. Wash, hull and slice the strawberries; peel, quarter and slice the kiwifruit. Add to the syrup and chill.

3. To prepare the coconut meringue: Preheat oven to 275 degrees. Line a baking sheet with parchment paper and set aside.

4. In a clean, dry bowl, beat the egg whites with the cream of tartar until frothy and beginning to hold soft peaks. Whisk in the salt and sugar and beat until glossy and firm but not dry. Fold in the coconut, vanilla and almond extracts. Spread the meringue about ¼-inch thick on the paper-lined baking sheet. Bake 40 minutes, until the meringue is dry and beginning to turn golden. Let cool a few minutes and peel off the parchment paper. Cool completely. Break into roughly 3-inch square shards. Keep in an airtight container up to 1 day until ready to serve. (Makes about 12 shards.)

5. Serve the compote in chilled bowls with shards of meringue and whipped cream.

From "Chez Panisse Fruit" by Alice Waters