Honeyed Apricots, Lemon Verbena & Almond Eton Mess

Honeyed Apricots, Lemon Verbena & Almond Eton Mess

by:Ruth Nieman

Serves: 6-8

I love this season in Israel where the markets are awash with soft, plump stone fruits.

This is a light summer dessert using apricots; however, it is just as delicious when made with peaches, nectarines or plums and the citrus zing of lemon verbena.

Bought meringues can be substituted for homemade ones

---

Ingredients

for the meringues: 

• 2 egg whites 

• ½ cup / 120g golden caster sugar 

• 1/2 teaspoon almond essence 

for the poached apricots: 

• 2 cups / 500g apricots, washed, halved & stoned 

• 3 - 4 tablespoons of orange blossom honey 

• ½ cup / 100mls water 

• 2-3 springs lemon verbena 

for the cream: 

• 300 mls of double cream 

• 2 tablespoons of amaretto liqueur or 1 teaspoon almond essence 

• flaked almonds, toasted 

• edible flowers 

• lemon verbena leaves 

Directions

make the meringues: 

1. line a baking tray with parchment paper & preheat the oven to 120C / 250 F / GM ½ 

2. whisk the egg whites in a clean bowl until they reach soft peaks, 

3. add I tablespoon of the sugar at a time, whisking continuously until all the sugar has been added and the whites are thick & glossy, add in the almond essence & whisk until combined 

4. place the meringue mixture in a piping bag & pipe 2-3” kisses on the tray, leaving a gap in between each one to allow for spread  

5. bake in the oven for 45 minutes, then turn off the oven & cool inside for 1-2 hours or overnight 

poach the apricots: 

1. put the apricots in a saucepan with the honey, water & lemon verbena & poach on a gentle heat for 10 - 12 minutes until the apricots are tender but still holding their shape, set aside to cool 

assemble the Eton mess: 

1. whip the cream with the amaretto or almond essence to soft peaks, set aside 

2. roughly crush 1/3 of the meringues into a glass bowl, add 1/3 of the cream, followed by 1/3 of the apricots & juice, repeat until you have 3 layers of a delicious mess 

3. garnish with almonds, edible flowers and lemon verbena leaves 

This month's recipe by food writer and author Ruth Nieman is inspired by the culinary culture of Israel’s diverse cuisine and biblical landscape, which can be savoured at Cultural Bites.   

---