Poached Meringues With Caramelized Fruit - cooking recipe

Ingredients

2/3 cup sugar
1 None mango, peeled, pitted and diced
1/2 None pineapple, peeled, cored and diced
1/2 None lemon, zested
2 None egg whites
1 1/4 vupd milk
1 tsp vanilla extract
1 tbsp chopped almonds
1 tbsp chopped pistachios

Preparation

Place 2 tbsp sugar in a saucepan and cook over medium-low heat for 1-2 mins, stirring, until caramelized. Stir in the mango and pineapple. Cover and simmer for 15-20 mins. Stir in the lemon zest.
Meanwhile, beat the egg whites with an electric mixer in a large bowl, gradually adding the remaining sugar until the mixture is stiff and glossy. Combine the milk, vanilla and 3/4 cup water in a saucepan and bring to a simmer over medium-low heat. Use two spoons to form ovals of the egg white mixture, and drop them into the pan. Gently simmer for 8 mins, turning once.
Remove the meringues from the poaching liquid with a slotted spoon. Dry slightly on paper towels. Toast the almonds and pistachios in a dry skillet, stirring, for 2-3 mins. Divide the fruit among four bowls and top with the meringues. Sprinkle with the nuts and serve.