THE SEASON OF CITRUS

Just when you fear that the sweet spoils of late summer have exited the stage, another bounty steps into the spotlight. Set your table and celebrate the season with winter’s sun-kissed stars

- 

GRAPEFRUIT PAVLOVA

ACTIVE 15 min. TOTAL 1 hour plus 1 hour, 15 min. cooling SERVES 8

• 4 large egg whites (about ⅔ cup)

• ¼ tsp. cream of tartar

• ¼ tsp. kosher salt

• ¾ cup granulated sugar

• 2 to 3 drops red food coloring gel (optional)

• 3 large pink grapefruit

• 2 Tbsp. seedless raspberry jam

• 1½ cups heavy whipping cream

• ½ cup sour cream

• ¼ cup powdered sugar

• Fresh mint leaves

1. Preheat oven to 250°F. Line a baking sheet with parchment paper; set aside. Beat egg whites with a stand mixer fitted with a whisk attachment on high speed until foamy, about 1 minute. Beat in cream of tartar and salt until soft peaks form, about 1 minute. Gradually add granulated sugar in a slow, steady stream. Continue beating until egg whites are very stiff and sugar is almost dissolved, about 4 minutes. If using food coloring, beat in 1 drop at a time until meringue reaches desired shade.

2. Using an offset spatula or the back of a spoon, spread meringue onto prepared baking sheet, forming a 9-inch round with a 6-inch-wide indention in the center. Bake in preheated oven for 45 minutes. Turn oven off, and let meringue cool in oven for 45 minutes. Remove from oven, and let cool to room temperature about 30 minutes.