Recipe for cooking portuguese poached meringue

Recipes from Spain and Portugal :: Spanish and Portuguese Desserts

Apricot Sauce
Sugar
10 egg whites
1/2 tsp. cream of tartar
1 c. sugar

Prepare Apricot Sauce.

Grease 12-c. Bundt cake pan; sprinkle and distribute with sugar. Preheat oven to 350 degrees fahrenheit.

Beat egg whites and cream of tartar in large mixer bowl until foamy.

Beat in sugar, 1 Tbsp. at a time; continue beating until soft peaks form. Pour into pan; cut gently through batter with metal spatula. Place pan in shallow roasting pan on oven rack. Pour 1 in. of very hot water into roasting pan. Bake until top is golden brown and meringue is set, about 45 mins.

Immediately loosen meringue from edges of pan. Invert on heatproof serving plate. Cool 1/2 an hour; refrigerate uncovered or without a lid no longer than 24 hours.

Cut meringue into wedges; serve with Apricot Sauce, and garnish with mint leaves.

Apricot Sauce
1 (6 ounce) pkg. dried apricots (1 c.)
2 c. water
2 to 3 Tbsp. sugar, to taste
1/2 tsp. ground cinnamon
1 tsp. lemon juice

Heat apricots, water, sugar and cinnamon to boiling; reduce heat. Cover and simmer until apricots are tender, about 15 mins.

Place apricot mixture and lemon juice in blender container. Cover and blend on med.-high speed, stopping blender occasionally to scrape sides, until smooth, about 15 seconds.

Stir in 1 to 2 Tbsp. water, if necessary, until of desired consistency. Refrigerate until chilled, about 3 hours.