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Floating Islands with Ricotta Cream and Poached Apricots

When poached gently in milk, meringue takes on a sumptuous taste and a smooth, creamy texture that belies its virtual lack of fat. Scoop and shape into small ovals using a pair of dessert spoons. Keep the milk just below a bare simmer -- it should give off steam but maintain a still surface.

Source: Martha Stewart Living, January 2009
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