Apples and egg whites, both inexpensive are used in this recipe to stretch a more expensive dried fruit.
ingredients
serves 6
1/2 pound dried apricots, soaked overnight
rind and juice of half a lemon
2 medium-sized tart apples, peeled, cored and sliced
about 1 tablespoon fine sugar
2 large egg whites
1 tablespoon toasted almonds, filberts or grated chocolate
method
1. Put the apricots and the soaking liquid in a saucepan. Add the rind and juice of the lemon, and the cooking apple. Stew gently until fruit is tender, about 20 minutes.
2. Drain the fruit and discard the lemon rind. Puree the mixture in a blender or through a food mill. Sweeten to taste with the sugar, then cool completely.
3. Whip the egg whites until stiff, then fold into the puree. Spoon into individual serving dishes and garnish with the almonds, filberts or chocolate.
more information
Cooking time: overnight soaking, then about 60 minutes
