Poached Meringues With Caramelized Fruit

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.