Golden Apricot Nog



INGREDIENTS:

1/2 lb Dried Apricots 

1 c Water 

1/4 c Sugar 

1 Cinnamon Stick (3") 

1 c Non-fat Milk 

1 tb Vanilla 

7 c Non-fat Milk 

1/2 ts Ground Nutmeg 

4 lg Egg whites 

1/2 c Sugar 

3/4 c Rum or Brandy (optional)

DIRECTIONS:

1. In a 1-2 qt. saucepan, combine apricots, water, sugar,
and cinnamon stick. Bring to boil over high heat, then
cover, reduce heat, gently simmer until Apricots are very
tender when pierced, about 15 minutes. Discard Cinnamon.
Let Apricots cool at least 1 hour. Pour into blender and
add milk. Whirl until mixture is smooth. Mix in a large
bowl with vanilla, milk, and nutmeg. Cover and chill at
least 4 hours or until the next day. In a large bowl, beat
egg whites with an electric mixer on high speed until
frothy. Gradually beat in remaining sugar until whites
hold stiff moist peaks. Set aside about 1/2 C. of the
meringue. Gently whisk Apricot mixture into remaining
meringue until smoothly blended. Stir in Rum or Brandy to
taste and enough more Milk to thin to desired consistency.
Pour into serving bowl and float the reserved meringue on
top of the liquid. Makes 3 1/2 Qts. (18 servings at 6 oz.
each)



Golden Apricot Nog