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  • 8 apricots
  • 6 egg whites
  • 100 gr. icing sugar
  • 2 trays blackcurrants
  • 1 bunch mint
  • 50 gr. sugar
  • Physalis (Cape gooseberries)
  1. Heat half the blackcurrants in a saucepan with sugar. When they start to sweat, blend, strain and reserve in refrigerator.
  2. Beat the egg whites with100 gr of sugar till they form stiff peaks. Add chopped mint leaves, some Cape gooseberries (quartered) and a few blackcurrants. Mix well.
  3. Hollow out the apricots with the aid of a spoon and fill each with the egg-white mixture.  Bake for 12 minutes at 180ºC until meringue is cooked.
  4. Serve with blackcurrant sauce.
You can serve with custard or fruit sauce. You can also cook the meringue lightly in boiling water and serve on a fruit salad.Muscat Pedro Ximenez.