Yellow Fruit Salad with Ginger-Thyme Syrup

Name: Yellow Fruit Salad with Ginger-Thyme Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges egg whites, at room temperature; 3 inches thick slices fresh ginger; 1 large ripe mango, peeled and thinly sliced; 2 peaches, peeled and thinly sliced; 1 golden plum, thinly sliced; 237 milliliters superfine sugar; 1 large thyme sprig; 1 teaspoons pure vanilla extract; 118 milliliters water

Yellow Fruit Salad with Ginger-Thyme Syrup might be just the side dish you are searching for. This recipe serves 6. One serving contains 179 calories, 2g of protein, and 0g of fat. If you have superfine sugar, thick ginger, golden plum, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Preheat the oven to 22

Equipment you will use

Oven

In a heavy saucepan, bring the sugar, water, ginger and thyme to a boil, stirring until the sugar dissolves. Lower the heat and simmer for 10 minutes. Strain 1/2 cup of the syrup into a bowl and let cool.

Ingredients you will need

Ginger

Sugar

Syrup

Thyme

Water

Equipment you will use

Sauce Pan

Bowl

Boil the remaining syrup over high heat until it reaches 230 on a candy thermometer, about 5 minutes. Discard the ginger and thyme.

Ingredients you will need

Ginger

Syrup

Thyme

Equipment you will use

Candy Thermometer

In a bowl, beat the egg whites at medium speed until soft peaks form. At high speed, slowly beat in the hot syrup.

Ingredients you will need

Egg Whites

Syrup

Equipment you will use

Bowl

Add the vanilla and beat until the meringue is stiff, glossy and at room temperature.

Ingredients you will need

Vanilla

Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5/16-inch round tip (#3).

Equipment you will use

Baking Paper

Baking Sheet

Pastry Bag

Add one-third of the meringue at a time and pipe it out onto the prepared baking sheets in 5-inch-long straight or slightly squiggly lines about 1/2 inch apart.

Equipment you will use

Baking Sheet

Bake the meringues for about 1 1/2 hours, or until dry to the touch. Turn off the oven and leave the meringues in for 1 hour; they should be completely crisp and dry.

Equipment you will use

Oven

Let cool on the baking sheets.

Equipment you will use

Baking Sheet

Fold the fruit into the reserved syrup.

Ingredients you will need

Fruit