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Caramelized Strawberry Meringue
Makes six servings

1 cup sugar 1/4 cup water 3 pints strawberries, halved 2 tablespoons Stonehaus Winery’s Orange Squeeze 2 tablespoons Purity butter 4 egg whites 1 cup brown sugar

Combine sugar and water in a large pan over high heat and cook, without stirring until sugar starts to brown, about 10 minutes. Swirl the pan to even the brown color. Add strawberries and Orange Squeeze and cook just until berries are tender, about 5 minutes. Add butter and stir until melted. Let cool and transfer to ovenproof dish. Preheat oven to 425 degrees. Beat egg whites until very foamy. Slowly add brown sugar 1 tablespoon at a time. Continue whipping until whites are very shiny and hold a stiff peak, about 5 minutes. Spread meringue over cooked strawberries and bake until golden brown, about 10-12 minutes. Serve by scooping berries into bowls and serving warm.