3 cups of fresh strawberries
1/4 cup honey, divided into Tbsp
1 tsp. grated orange peel
2 egg whites
1/8 tsp. cream of tartar
2 cups milk
shredded orange peel
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 peaks form. 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.
Microwave method: Spoon egg whites onto microwave-safe glass dish into 4 mounds. Microwave on MEDIUM for 1 to 1-1/2 minutes or until set. Cool slightly. Top strawberries with meringues. Garnish with orange peel and mint sprigs.
Tip: Partially frozen strawberries may be used in place of fresh strawberries. Or, substitute raspberries for strawberries.
Makes four servings.