Puree 1 cup strawberries with 2 tablespoons honey and orange peel;
refrigerate until serving time. Slice remaining strawberries; spoon into
4 individual serving dishes. Spoon pureed strawberries over slices.
Beat egg whites and cream of tartar until soft peaks form. Add 2
tablespoons honey in a thin stream while beating whites; beat until stiff
Heat milk in a skillet to a simmer. Spoon 4 mounds of meringue onto
milk. Poach gently about 4 minutes; turn meringues over once. Do not
allow milk to boil. Lift meringues out of milk with slotted spoon. Tap
spoon lightly on towel. Top strawberries with meringues. Garnish with
orange peel and mint sprigs.
Note: Partially thawed frozen strawberries may be used in place of
fresh strawberries. Or, substitute raspberries for strawberries.
Date: July 21, 2002