Macaroon and Apricot Whip is a delightful mixture of apricots, brown sugar, brandy, macaroons and ground almonds. Serve the dessert cold with whipped cream.
8 oz. dried apricots, soaked overnight in cold water and drained
10 fl. oz. water
1 tablespoon lemon juice
1 tablespoons soft brown sugar
2 fl. oz. brandy
16 macaroons, finely crushed
2 oz. ground almonds
1 teaspoon butter
4 egg whites
½ teaspoon salt
In a medium-sized saucepan, bring the apricots and the water to the boil over moderate heat. When the mixture is boiling, reduce the heat to low, cover the pan and simmer the apricots for 10 to 15 minutes or until they are tender. With a slotted spoon lift out the apricots and put them in an electric blender. Blend at high speed until the apricots are pureed.
Alternatively put the apricots through a food mill.
Put the puree into a medium-sized mixing bowl. Stir in the lemon juice, sugar, brandy, macaroons and the ground almonds.
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180’C). With the teaspoon of butter grease a 2-pint baking dish.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater untij they form soft peaks. Add the salt and continue beating until they form still peaks.
Using a metal spoon, fold the egg whites into the apricot mixture. Pour the mixture into the baking dish. Put the dish in a deep baking tin. Pour in enough boiling water to come half way up the side of the dish. Put the baking tin in the oven and bake for 25 to 30 minutes or until the top is lightly browned.
Remove the dish from the oven and set it aside to cool. When it is cool put the whip in the refrigerator to chill for 1 to U hours before serving.