Baked Hawaii

Baked Hawaii	Allerton Gardens, Lawai Kauai HI
1 pkg. family size brownie mix 2 eggs ¼ c. water ½ c. salad oil 3 pts. mango sherbet 8 egg whites 1 1/3 tsp. cream of tartar 1 c. sugar	Prepare brownie mix with eggs, water and salad oil as directed and bake in 9” x 13” pan. Use round 2½” cutter to cut 12 rounds. Slice each round in half horizontally. Arrange on two cookie sheets lined with Silpats. Spoon ¼ c. sherbet into silicone rounded mold and invert on brownie base. Repeat for 7 more servings per pint. Freeze, covered loosely with plastic wrap. Beat egg whites with cream of tartar until foamy. Gradually add sugar and continue to beat until meringue holds stiff peaks and is glossy. Spread meringue over sherbet, sealing to brownie base. Cover loosely and return to freezer. To serve, preheat oven to 500 degrees. Bake for 3 to 4 min., or until meringue browns. Remove to individual plates and serve with passion fruit syrup. Makes 24 servings. (Note: I use ¼ c. silicone pinch bowls as sherbet shapers. You may need to pry the sherbet out with a spoon. Perfectly rounded tops are not required!)
Passion Fruit Syrup ¼ c. Aunty Lilikoi’s passion fruit syrup 2 T. Aunty Lilikoi’s passion fruit butter	Whisk passion fruit butter into passion fruit syrup. Pour into plastic squirt bottle and squirt a thin ring around each baked Hawaii before serving.
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