BREVAS OLBUED
100 gramos azúcar flor
3 claras
1 taza mermelada de damascos
12 breyas
Se pelan las brevas y se arreglan en la fuente en que se van a servir. La mermelada se pasa por el tamiz con lo que queda convertida en una salsa. Se reservan unas cuatro cucharadas y con el resto se riegan las brevas. Se guardan en el hielo hasta el último momento. Se hace un merengue muy firme con las claras y el azúcar, luego se fe agre-, gan las cucharadas reservadas del damasco y se distribuye en forma de corona alrededor de las brevas.
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