Fresh fruit with warm spices and hazelnut meringue bliss

Name: Fresh fruit with warm spices and hazelnut meringue bliss
Yield: 4
Ingredients: 2 cups Water; ½ cup Sugar; 4 whole Cloves; 4 whole Black peppercorns; 1 Star anise; 1 Vanilla bean; 1 Cinnamon stick, 2.5cm; 2 pieces Orange peel, or lime rind, pared; 1 stalk Lemongrass, about 10cm, crushed; 4 slices Fresh ginger, thin; 4 Medjool dates; 1 small handful Mint leaves, shredded or, if small, left whole; 4 servings Mixed fruit, cut; I used green and gold kiwifruit, pineapple and melon (Main); 4 Egg whites; 170 g Caster sugar; 100 g Roasted hazelnuts, roughly chopped (Main); 1 tsp Vanilla extract

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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This early spring dessert looks pretty served in a glass. Use fruit of your choice, but make sure it is super fresh. I used green and gold kiwifruit, melon, pineapple and medjool dates.

Fresh fruit with spices

2 cups	Water
½ cup	Sugar
4 whole	Cloves
4 whole	Black peppercorns
1	Star anise
1	Vanilla bean
1	Cinnamon stick, 2.5cm
2 pieces	Orange peel, or lime rind, pared
1 stalk	Lemongrass, about 10cm, crushed
4 slices	Fresh ginger, thin
4	Medjool dates
1 small handful	Mint leaves, shredded or, if small, left whole
4 servings	Mixed fruit, cut; I used green and gold kiwifruit, pineapple and melon (Main)

Hazelnut meringue bites (makes about 20)

4	Egg whites
170 g	Caster sugar
100 g	Roasted hazelnuts, roughly chopped (Main)
1 tsp	Vanilla extract

Directions

For the fruit:Place the water and sugar in a saucepan and bring slowly to the boil, allowing the sugar to dissolve. Remove from the heat and add the cloves, peppercorns, star anise, vanilla, cinnamon, orange rind, lemongrass and ginger. Leave until cold to allow the flavours to mingle.
When the syrup is cold, strain into a jug, cover and place in the fridge to chill.
Place prepared fruit in four glasses and pour over some of the infused syrup. Top with the mint. Serve with hazelnut meringue bites.
To make the meringue:Heat the oven to 150C. Line a baking tray with baking paper.
Place the egg whites in a clean bowl and beat until soft peaks form. Gradually beat in the caster sugar until you have a stiff, shiny meringue.
Carefully fold in the hazelnuts and vanilla. Place dessertspoonfuls on the prepared tray, leaving space between each.
Place in the oven and bake for 40 minutes or until crisp. Make sure they are crisp or they will be a bit sticky. If they are browning too quickly, lower the oven temperature and bake for longer. Remove from the oven and allow to cool on the tray. Once cold, store in an airtight container.