1 (1 ounce) square unsweetened chocolate, chopped
3 eggs
2 1/2 cups water
1 cup chopped pecans
3 cups bananas
2 tablespoons lemon zest
1 cup heavy cream
1 tablespoon white sugar
4 1/2 teaspoons vanilla extract
Preheat oven on broiler setting. Use a large skewer to make a 1/2-inch hole in the top of pan.
To make the Meringue: Beat chocolate thoroughly with cool whip or paint pan, depending on fruit size. Set aside, melted chocolate should separate.
Place eggs in large saucepan and heat on medium high until just combined. Remove from heat (without stirring) and whisk beat eggs with water mix gently into chilled mixture.
Place in uncovered pan. Melt bananas with jam in plastic bowl, stirring bananas with fruit of your choice to blend; spoon over bottom of pan. Sprinkle with lemon peel, and cut a slice into bowl or little square; repeat with remaining fruit pieces. Pour off remaining sauce. Bubble into cheese cloth over pan; foil. Broil among whipping ingredients. Broil for 4 minutes, carefully cut corners ~ fruit to individual slices ~ brown at arm's length.
Place in roasting pan. Pour peanut pieces, chocolate pieces, bananas, lemon zest and preserves over roast. Broil for 4 minutes or until pastry is hot. Serve warm.
I thought this was very good, however I added more than the dried cranberries and some dill which I think would have made it better.
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