Summertime Apricot and Crystallized Ginger Parfait

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Wolfgang PuckFor centuries, however, smart chefs have known another, much easier way to produce a fine texture in a frozen dessert: Base it on sweetened meringue, folded together with whipped cream and embellished with flavorings of your choice. Packed into molds and then frozen, the mixture becomes the icy treat called a parfait - literally "perfect" in French and, well, a perfect description of the simple, refined and delicious results. Your guests will praise the perfection of your dessert-making skills.

Ingredients

6 large ripe apricots
1 1/2 C. heavy cream, chilled
4 egg whites
1/2 C. sugar
1/4 C. orange blossom honey
2 Tbs. water
1/4 C. coarsely chopped crystallized ginger
1/2 C. sliced toasted almonds (optional)
1 Tbs. lemon juice (optional)
Fresh berries, for garnish (optional)
Fresh mint sprigs, for garnish (optional)

Directions

Bring a saucepan of water to a boil and fill a mixing bowl with ice and water. With a small knife, score a shallow X in the skin of each apricot. With a slotted spoon, lower the apricots into the boiling water for about 30 seconds; then, immediately remove them with the spoon and transfer to the ice water. Drain on paper towels. Remove the skins from the apricots. Cut each apricot in half, remove the stone, chop the fruit coarsely, transfer to a bowl, and set aside. With flavorless nonstick cooking spray, evenly spray the insides of two 8-by-5-inch loaf pans. Line each pan with plastic wrap, allowing 4 inches of plastic wrap to extend beyond each long top edge. Put the pans in the freezer to chill thoroughly for at least 1 hour. Put the cream in a large mixing bowl.

With electric beaters at medium speed, whip the cream until it forms soft peaks that droop slightly when the beaters are lifted out. Set aside. In a small saucepan, stir together the sugar, honey, and water. Put the pan over medium heat, insert a candy thermometer into the mixture but not touching the pan's side or bottom, and cook until the sugar has dissolved and the mixture registers 235 degrees. Remove from the heat and let the bubbles disperse.

In another clean mixing bowl, put the egg whites, and with clean beaters, start beating them at low speed. When they turn white and frothy and build in volume, hold the pan of hot syrup above the bowl and, still beating, carefully pour the hot syrup in a steady stream into the egg whites. Continue beating, stopping as necessary to scrape down the sides, until the egg whites triple in volume, cool, and form a firm, glossy meringue. With a spatula, fold the apricots and crystallized ginger into the meringue. Fold in the reserved whipped cream until evenly blended. If desired, gently fold in the almonds and lemon juice.

Spoon the mixture into the two chilled lined loaf pans. With a spatula, smooth the surface. Fold the overhanging plastic wrap over the mixture. Freeze for at least 4 hours or overnight. To serve, unmold and unwrap each parfait loaf. With a sharp knife dipped in hot water, slice the loaf crosswise into individual portions, transferring each slice to a chilled dessert plate. Garnish with fresh berries and mint sprigs, if desired. Serve immediately. Makes two 9-by-5-inch loaves.

Yield: 8-12 servings

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)

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