1/2 lb Dried Apricots
1 c  Water
1/4 c  Sugar
1    Cinnamon Stick (3")
1 c  Non-fat Milk
1 tb Vanilla
7 c  Non-fat Milk
1/2 ts Ground Nutmeg
4 lg Egg whites
1/2 c  Sugar
3/4 c  Rum or Brandy (optional)

In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick.
Bring to boil over high heat, then cover, reduce heat, gently simmer until
Apricots are very tender when pierced, about 15 minutes. Discard Cinnamon.
Let Apricots cool at least 1 hour. Pour into blender and add milk. Whirl
until mixture is smooth. Mix in a large bowl with vanilla, milk, and
nutmeg. Cover and chill at least 4 hours or until the next day. In a large
bowl, beat egg whites with an electric mixer on high speed until frothy.
Gradually beat in remaining sugar until whites hold stiff moist peaks. Set
aside about 1/2 C. of the meringue. Gently whisk Apricot mixture into
remaining meringue until smoothly blended. Stir in Rum or Brandy to taste
and enough more Milk to thin to desired consistency. Pour into serving bowl
and float the reserved meringue on top of the liquid. Makes 3 1/2 Qts. (18
servings at 6 oz. each)