Meringue with Apricot Puree &
Orange Custard

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            FOOD FUNNY
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Thanks to Anna Welander for this one-liner:

I can stir the sugar in my coffee with either hand. I'm ambidextrose.

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            TODAY'S RECIPES
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Here's a simple yet elegant dessert made with ingredients you
might already have on hand. You can make individual meringues
and serve the apricot puree on top or on the side, or you can
make the somewhat fancier presentation I describe below.

Meringue with Apricot Puree

4 egg whites
1 cup (250 ml) sugar mixed with
1 tsp (5 ml) cornstarch (cornflour)
1 tsp (5 ml) vanilla extract
A pinch of salt
2 cups (500 ml) dried apricots
1/2 cup (125 ml) finely chopped walnuts, pecans, almonds, or hazelnuts
Creme fraiche, whipped cream, or vanilla ice cream for garnish (optional)

Beat the egg whites with an electric mixer, adding the sugar and
cornstarch mixture, vanilla, and salt gradually, until stiff peaks
form. Pipe or spoon the mixture into a ring on a non-stick baking
sheet or parchment paper. Bake in a preheated 300F (150C) oven
until firm and lightly browned, about 45 minutes. Meanwhile, poach
the apricots in enough water to cover until very soft, 20 to 30 minutes.
Transfer the apricots to an electric blender, reserving the liquid.
Puree to form a smooth, thick paste, adding a little of the cooking
liquid if necessary. Cool the meringue a little and pour the apricot
puree into the center of the ring. Sprinkle with the chopped nuts
and serve with creme fraiche, whipped cream, or a scoop of ice
cream if desired. Serves 4 to 6.

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This is really just a variation on the classic flan, made lighter and
refreshing by substituting orange juice for the traditional milk.

Orange Custard

This is really just a variation on the classic flan, made lighter and
refreshing by substituting orange juice for the traditional milk.

Orange Custard

1 cup (250 ml) sugar
1/4 cup (60 ml) water
3 eggs
3 egg yolks
2 cups (500 ml) orange juice
The grated zest of 1 orange

Combine half the sugar and the water in a small pan over moderate heat
and cook, shaking the pan occasionally, until the sugar is golden brown,
about 15 minutes. Immediately pour into a baking dish. Beat the eggs,
yolks, and remaining sugar until pale yellow and thick. Gradually stir
in the orange juice and zest and pour into the prepared baking dish.
Place the dish in a larger dish and add enough water to come halfway up
the side of the smaller dish. Bake in a preheated 350F (180C) oven until
the center is barely set - begin checking after 30 minutes. Serve
chilled or at room temperature. Serves 4 to 6.
Received on Mon May 28 08:13:10 2007