Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apricot Rice Meringue
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- #20774
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 cup rice
1 pint milk
1/4 cup sugar
2 tablespoons whipping cream
1 can (8 ounce size) apricots
2 egg whites, for meringue
1/2 cup sugar, for meringue
directions
Bring milk to the boil, add rice and sugar and simmer over very low heat, stirring occasionally, for 1 hour and 15 minutes or until rice is creamy and milk absorbed, or cook in the oven as for rice pudding. Turn into basin and allow to cool.
Whip cream and fold in. Drain apricots, set aside.
Make meringue: whip egg whites until stiff but not dry. Whisk in half the sugar and beat until satiny.
Fold in remaining sugar. Place rice in a shallow heatproof dish, arrange apricots on top and spoon meringue over fruit.
Bake at 325 degrees F for 20 minutes or until meringue is crisp and golden. Serve warm.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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