Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dried Apricots 7 c Non-fat Milk
1 c Water 1/2 ts Ground Nutmeg
1/4 c Sugar 4 lg Egg whites
1 Cinnamon Stick (3") 1/2 c Sugar
1 c Non-fat Milk 3/4 c Rum or Brandy (optional)
1 tb Vanilla

In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon
stick. Bring to boil over high heat, then cover, reduce heat, gently
simmer until Apricots are very tender when pierced, about 15 minutes.
Discard Cinnamon. Let Apricots cool at least 1 hour. Pour into
blender and add milk. Whirl until mixture is smooth. Mix in a large
bowl with vanilla, milk, and nutmeg. Cover and chill at least 4 hours
or until the next day. In a large bowl, beat egg whites with an
electric mixer on high speed until frothy. Gradually beat in
remaining sugar until whites hold stiff moist peaks. Set aside about
1/2 C. of the meringue. Gently whisk Apricot mixture into remaining
meringue until smoothly blended. Stir in Rum or Brandy to taste and
enough more Milk to thin to desired consistency. Pour into serving
bowl and float the reserved meringue on top of the liquid. Makes 3
1/2 Qts. (18 servings at 6 oz. each)

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