Portuguese Poached Meringue - Pudim Molokov

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 18
• 1 cup dried apricot
• 2 cups water
• 2 -3 tablespoons splenda granular
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• sugar
• 10 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup sugar

Recipe

• 1 apricot sauce: heat apricots, water, sugar and cinnamon in sauce pan.
• 2 cover and simmer 15 minutes.
• 3 place apricot mixture and lemon juice in blender, cover and blend on medium speed, until smooth, scraping sides for about 15 seconds.
• 4 stir in 1-2 tbsp water, and refrigerate 3 hours.
• 5 meringue: grease bundt pan and sprinkle with sugar.
• 6 heat oven to 350 degrees.
• 7 beat egg whites and cream of tartar until foamy.
• 8 beat in sugar, 1 tbsp at a time until soft peaks form.
• 9 pour into bundt pan and cut gently through the mixture with a butter knife.
• 10 pour about 1" of very hot water into a 9x13 pan, place the bundt pan in the water and bake until the top is golden brown and the meringue is set - about 45 minutes.
• 11 immediately loosen meringue from the edges of the pan, invert onto a plate.
• 12 cool 30 minutes uncovered. (you may refrigerate up to 24 hours, but any longer is not recommended).
• 13 cut meringue into wedges and serve with apricot sauce or cranberry sauce.