Make dessert with fruit

SEATTLE TIMES
SPRING FRUIT COMPOTE WITH COCONUT MERINGUECompote:
3/4 cup water
1/4 cup sugar
3 blood oranges
1/4 cup champagne or orange juice
11/2 cups strawberries
3 kiwi fruit
Coconut meringue:
Baker's parchment paper
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/2 cup unsweetened shredded coconut
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Whipped cream
To prepare the compote: Measure the water and sugar into a saucepan and grate the zest from one of the oranges into it. Heat the mixture just until the sugar dissolves. Remove from the heat and strain the syrup into a bowl to remove the zest. Add the champagne or orange juice.
With a small, sharp knife, cut away the rind from the oranges, both the zest and white pith below. Carefully cut out the orange segments, dropping them into the syrup. Wash, hull and slice the strawberries; peel, quarter and slice the kiwifruit. Add to the syrup and chill.
To prepare the coconut meringue: Preheat oven to 275 degrees. Line a baking sheet with parchment paper and set aside.
In a clean, dry bowl, beat the egg whites with the cream of tartar until frothy and beginning to hold soft peaks. Whisk in the salt and sugar and beat until glossy and firm but not dry. Fold in the coconut, vanilla and almond extracts. Spread the meringue about 1/4-inch thick on the paper-lined baking sheet. Bake 40 minutes, until the meringue is dry and beginning to turn golden. Let cool a few minutes and peel off the parchment paper. Cool completely. Break into roughly 3-inch square shards. Keep in an airtight container up to 1 day until ready to serve. (Makes about 12 shards.)
Serve the compote in chilled bowls with shards of meringue and whipped cream.
Serves 6.
From "Chez Panisse Fruit" by Alice Waters
STRAWBERRY SHORTCAKEShortcake:
Softened butter or use nonstick cooking spray
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Pinch ground nutmeg
3 tablespoons cold butter, cut into small pieces
3 tablespoons cold shortening, cut into pieces
1 egg, lightly beaten
1/3 cup cream, half-and-half or milk
Topping:
6 cups strawberries
1/4 cup granulated sugar
3/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
To prepare the shortcake: Preheat oven to 400 degrees. Grease or spray a 9-inch round or square cake pan and set aside.
Sift together flour, 1/4 cup sugar, baking powder, salt and nutmeg into a mixing bowl. Add butter and shortening and cut in with a pastry blender, fork or clean fingers until coarse and crumbly. Add egg and milk, blending just enough to form a dough. (Overworking the dough will toughen it.) Pat into the prepared pan. Set on center rack and bake about 15 to 20 minutes. (A toothpick inserted in the center will have a few crumbs attached.) Cool on a rack.
To prepare the berries: About an hour before serving, rinse and hull the berries. Slice into a bowl and mash some of the berries. Sprinkle with 1/4 cup sugar and gently stir. Set aside at room temperature; there should be lots of juice when ready to serve. Whip cream with powdered sugar and vanilla to soft peaks; refrigerate until ready to serve.
Cut the shortbread shortcake into eight pieces. Split each in half and set bottoms on plates. Spoon berries and juice on top and replace tops. Spoon a few more berries with juice on top, followed by a dollop of whipped cream.
Serves 8.
From "The Encyclopedia of American Food & amp; Drink" by John Mariani