Name: Kiwi-Pomegranate Angel Pies
Cook time: 45 min
Total time: 4 1/2 hr
Yield: Makes 8 servings
Ingredients: 4 large egg whites (reserve yolks for pastry cream), at room temperature for 30 minutes; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1 cup superfine granulated sugar; 1 teaspoon confectioners sugar; 1 1/2 tablespoons all-purpose flour; 2 teaspoons cornstarch; 1/4 cup granulated sugar; 4 large egg yolks; 1 cup whole milk; 1 tablespoon unsalted butter, softened; 1/2 teaspoon vanilla; 1/2 cup chilled heavy cream; 8 to 10 kiwifruit (1 1/2 lb), peeled and each cut lengthwise into 8 wedges; 1/2 cup pomegranate seeds (from 1 pomegranate); parchment paper

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Kiwi-Pomegranate Angel PiesRomulo Yanes

Guests will go wild for these little pies. They're at once delicate and decadent, the airy puffs of crisp meringue giving way to rich, vanilla-flavored pastry cream and a sprightly mix of fresh fruit.

Cooks' notes:

•Meringues are best baked on a dry day; humidity may cause them to be sticky.
•Baked meringues can be left to dry in turned-off oven up to 12 hours.
•Meringues can be baked 1 day ahead and kept in an airtight container at room temperature.
•Pastry cream without whipped cream can be chilled up to 1 day. Whipped cream can be folded into pastry cream up to 4 hours ahead; keep chilled, covered.
• Kiwis can be cut 3 hours ahead and chilled, covered.
•Pomegranate seeds keep, covered and chilled, 3 days.

Recipe notes

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