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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28 July 2008
Stuffed Apricot Meringue
Clare Latimer's recipe for
Stuffed Apricot Meringue

Stuffed Apricot Meringue
The only change I would make here is cut the egg whites by half and then only top each fruit half with the meringue and not cover the whole dish. Either way it will be delicious.

Serves 6
Nine ripe apricots or peaches, washed and halved. Stones removed;
One tbsp lemon juice;
225g soft brown sugar;
100g pine kernels;
225g ground almonds;
Two tbsp rose water;
Four egg whites;
75g caster sugar.

Preheat the oven 150°C 300°F Gas Mark 2.
Place the apricots in a saucepan with the lemon juice. Simmer for five minutes and then add half the sugar and continue to simmer for 15 minutes. Leave to cool.
Finely chop the pine kernels. Mix together half the ground almonds, the remaining sugar and the pine nut kernels into a bowl.
Add the rose water, blending the mixture to a soft paste. Drain the apricots and reserve the syrup.
Place teaspoons of the mixture in the centre of each of the apricots halves.
Arrange the filled apricots in a well-buttered baking dish. Pour the syrup over and sprinkle with the remaining ground almonds.
Whisk the egg whites until stiff, add the sugar and whisk again until the mixture is glossy.
Spoon the meringue over the apricots, taking care that the meringue completely covers the apricots and is spread to the sides of the dish.
Bake in the oven for 30 minutes, or until the meringue is golden brown and firm.

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