serves 4
I love meringues, and I’ve always wanted to put this simple dessert, named for the wine-dark sea of Homer and the Greek islands that mystify the horizon, on a menu. It’s nothing more than a simple fruit soup with meringues. Truth be told, it’s a lot easier to buy meringues for this than to make them. My intention was to provide a recipe for something easy but impressive. Happy sailing …
3 cups thawed frozen (660 g) or trimmed fresh (435 g) strawberries, quartered or coarsely chopped
3 tablespoons sugar, or more to taste
½ cup (120 ml) red wine
2 tablespoons Greek honey
2 tablespoons strained fresh lemon juice
2½ ounces (70 g) dark chocolate
4 small meringues (see sidebar, here)
2 fresh strawberries, for garnish
Mint sprigs, for garnish
Combine the strawberries, sugar, and wine in a medium saucepan and bring to a simmer. Cook until the sugar has dissolved and the alcohol has cooked off. Add the honey and lemon juice.
Using a blender or immersion blender, puree the soup. Chill thoroughly.
When ready to serve, melt the chocolate in the top of a small double boiler. Ladle the soup into serving bowls. Place 2 meringues inside each soup bowl. Drizzle with the melted chocolate and garnish with a strawberry and a few mint sprigs. Serve.
It’s obviously a lot easier to buy ready-made meringues. If you opt to make them yourself, here’s how: You’ll need 2 large egg whites, a pinch of salt, and 4 ounces (115 g) sugar. Preheat the oven to 280ºF (140ºC). Line two baking sheets with parchment paper. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment and whisk on low speed for 1 minute. Increase the speed to medium and continue whisking for 2 to 3 minutes more, until the whites hold stiff peaks. Continue whisking, adding 1 tablespoon of the sugar at a time, until the whites are very stiff and glossy, 5 to 8 minutes. Take a heaping spoonful at a time of the whipped whites and drop them at intervals of 2 inches (5 cm) onto the prepared baking sheets. Bake for 30 to 40 minutes, or until the meringues are dry. Turn off the oven, open the oven door slightly and leave it ajar. Leave the meringues in the oven until cool (1–2 hours). Store in a cool, dry place.
