Pumpkin spice meringue shells with fall fruit compote recipe

Directions

1. Preheat oven to 275°.
2. Beat egg whites in metal or ceramic bowl (not plastic) until very stiff; add vinegar and vanilla. While mixer runs, add sugar very gradually until all has been added. Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium and beat 1 minute.
3. Place the pumpkin purée and spice in a small bowl. Fold in 1/3 of the egg white mixture to lighten the pumpkin. Pour back into the whipped mixture and gently fold in. Be very gentle so that you don't deflate the egg whites. This batter should stand up to a spoon and not be at all runny.
4. Grease 2 cookie sheets and place large spoonfuls of the stiff batter close together to form large circles about the size of a fruit cup.
5. Bake in preheated oven 1 hour. Turn oven off and let cool completely before opening the door.
6. Remove carefully with a spatula. The shells will crack a bit allowing plenty of room for the compote or ice cream or both! 

Fall Fruit Compote

Yield: 1½ cups

Directions

1. Peel and core the fruit, and dice into small pieces (the pears should be in larger pieces than the apples). Toss apple and pear pieces with lemon juice.
2. In a medium saucepan over high heat bring sugar, vanilla, spices and water to a boil. Add all fruit, stir, and bring back to a boil. Cover and reduce heat to low.
3. Allow fruit to simmer for 20 minutes until soft. Use a potato masher or similar tool to mash up the fruit so it all blends together but still remains chunky.
4. Cool thoroughly and refrigerate. Will thicken slightly. Just before serving, fill each shell with vanilla or pumpkin ice cream and the compote.
5. Top with whipped cream and/or candied pecans.