Portuguese Poached Meringue - Pudim Molokov

From Betty Crocker's International Cooking. Bake this in a bundt pan. It is light, and pretty. Have your eggs at room temperature for best results when mixing. I included an apricot sauce to serve over it, but it is tasty with homeade cranberry sauce as well. Use your leftover egg yolks to make noodles!!

• Ready In: 3 hrs 30 mins
• Serves: 18

Ingredients

• Apricot Sauce

• 1  cup  dried apricot
• 2  cups water
• 2 -3  tablespoons Splenda granular
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon lemon juice

• Meringue

•  sugar
• 10  egg whites
• 1⁄2 teaspoon cream of tartar
• 1  cup sugar

Directions

1. Apricot Sauce: Heat apricots, water, sugar and cinnamon in sauce pan.
2. Cover and simmer 15 minutes.
3. Place apricot mixture and lemon juice in blender, cover and blend on medium speed, until smooth, scraping sides for about 15 seconds.
4. Stir in 1-2 tbsp water, and refrigerate 3 hours.
5. Meringue: Grease bundt pan and sprinkle with sugar.
6. Heat oven to 350 degrees.
7. Beat egg whites and cream of tartar until foamy.
8. Beat in sugar, 1 tbsp at a time until soft peaks form.
9. Pour into bundt pan and cut gently through the mixture with a butter knife.
10. Pour about 1" of very hot water into a 9x13 pan, place the bundt pan in the water and bake until the top is golden brown and the meringue is set - about 45 minutes.
11. Immediately loosen meringue from the edges of the pan, invert onto a plate.
12. Cool 30 minutes uncovered. (You may refrigerate up to 24 hours, but any longer is not recommended).
13. Cut meringue into wedges and serve with apricot sauce or cranberry sauce.