Coconut Pavlovas With Tropical Fruits And Ice Cream

• 2 cups (1-inch) cubed fresh pineapple
• 1 cup orange sections
• 1 cup cubed peeled mango
• 1/3 cup dried sweet cherries
• 2 tablespoons sugar
• 2 tablespoons white rum
• 1/8 teaspoon ground cinnamon
• 3 egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon almond extract
• 2/3 cup sugar
• 1/2 cup flaked sweetened coconut, toasted
• 1 1/2 cups vanilla low-fat ice cream
• Mint sprigs (optional)

1. Preheat oven to 250u0b0.
2. Combine first 7 ingredients in a bowl; stir well, and set aside. Place parchment paper over a large baking sheet. Draw 6 (4-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.
3. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add extract; beat well. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold coconut into egg white mixture.
4. Divide egg white mixture evenly among the 6 drawn circles. Using the back of spoon, shape meringues into nests with 1-inch sides.
5. Bake at 250u0b0 for 1 hour or until dry. Turn oven off, and let meringue nests cool in closed oven at least 4 hours. Carefully remove meringue nests from paper.
6. Spoon 1/4 cup ice cream into each meringue nest, and top with about 2/3 cup fruit mixture. Garnish with mint sprigs, if desired.

pineapple, orange sections, mango, sweet cherries, sugar, white rum, ground cinnamon, egg whites, cream of tartar, almond extract, sugar, coconut, vanilla low

Taken from www.myrecipes.com/recipe/coconut-pavlovas-with-tropical-fruits-ice-cream (may not work)