In a double boiler or heavy saucepan, combine the fruits; add milk, reserving 4 tablespoons. Cook over low heat for 15 minutes, until fruits are plump and tender. Add rice, brown sugar, spices, salt, and zest. Combine remaining milk with egg yolks. Add to fruits. Cook, stirring, for 2 to 3 minutes, until thickened. Pour into a buttered baking dish or mold.
Heat oven to 425 degrees.
Whip egg whites until foamy. Add confectioners' sugar and beat until stiff and shiny. Spread meringue over pudding.
Bake for 8 to 10 minutes, or until meringue is delicately browned. Serve warm or at room temperature.