Photo: Quentin Jones
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Ingredients
- For the poached apricots
- 10 ripe but still slightly firm apricots
- 1 litre water
- 150g sugar
- 1 tsp vanilla essence
- 1 tbsp dried jasmine blossoms (optional)
- For the meringue
- 4 egg whites
- Pinch salt
- 1/4 tsp cream of tartar
- 150g caster sugar, divided in two equal lots
- 1 tsp cornflour
- 2 tsp white wine vinegar
- 2 tbsp caster sugar for sprinkling
- 300ml double cream, whipped with a tbsp caster sugar
- Pulp from 6 passionfruit
Method
For the poached apricots
Wash apricots well and pat dry. Bring water, sugar, vanilla and jasmine to boil in a pot. Turn down heat and simmer for 2 minutes. Add apricots and simmer for 2-3 minutes, keeping submerged. Remove from liquid, let cool and peel. Cut each apricot in half and remove stone.
For the meringue
Preheat the oven to 140C. Whip egg whites with salt and cream of tartar in a mixing bowl until they form soft peaks. Beat in 75g of the sugar, a little at a time, until meringue is stiff and glossy. Fold in the other 75g of sugar as well as vinegar and cornflour, until sugar is well incorporated. Grease and flour a 22cm tart tin (with removable base). Spoon meringue mixture in and shape the middle flat and the borders slightly higher so that once baked the apricots will sit comfortably in the shallow valley. Sprinkle top with the 2 tablespoons of caster sugar and bake for 70 minutes or until a light gold colour and the surface is crusted. Cool on a cake rack before removing. Assemble by spreading a layer of whipped cream on top, followed by apricot halves topped with passionfruit pulp.
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