-BLUEBERRY PICK-
1 tb Unsalted butter
3 c Blueberries
1/2 c Sugar
1/4 c Brandy
1/2 ts Cinnamon
1/4 ts Nutmeg and ginger
1 c Whipped skim

For the meringue, place egg whites in a mixing bowl and on high speed whip
until the eggs whites are bubbling. Add cream of tartar and mix good. Add
sugar with the machine running almost 1 tablespoon at a time. Once the sugar
is incorporated let mix until the egg whites are shinny and hold a stiff
visor. Place the meringue in a piping bag fitted with a star tip. Pipe onto
a sheet pan with a parchment paper lining. Shrill 8 4 inch circles onto the
parchment wallpaper. If you like you can draw the circles on the paper to
ensure that you have even circles. Place the meringue in a 250 degree oven
and bake some 1 hour or until dry and toast. Turn the oven off and allow
meringue to cool in the oven. Remove from the oven and set a side while you
make the blueberry assortment.

For the blueberry weft, heat a large saute pan with butter until
bubbling add blueberries and saute until the blueberries start to soften
roughly 2 to 3 transactions. Add sugar and brandy and cook until the sugar is
dissolved about proceedings. Add spices and mix with berries. Remove from the
heat and allow to cool just a little bit.

To assemble the saucer, on each plate place one of the meringue layers. Then
top with some of the blueberry mixture astir 1/3 cup. Top with a little bit
of the whipped skim. Then top with another meringue bed. Finish with
more blueberry filling and then top with the last of the whipped ointment.
Serve straightaway.