| 1 | In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick. |
| 2 | Bring to boil over high heat, then cover, reduce heat, gently simmer until apricots are very tender when pierced, about 15 minutes. |
| 3 | Discard cinnamon. |
| 4 | Let apricots cool at least 1 hour. |
| 5 | Pour into blender and add milk. |
| 6 | Whirl until mixture is smooth. |
| 7 | Mix in a large bowl with vanilla, milk, and nutmeg. |
| 8 | Cover and chill at least 4 hours or until the next day. |
| 9 | In a large bowl, beat egg whites with an electric mixer on high speed until frothy. |
| 10 | Gradually beat in remaining sugar until whites hold stiff moist peaks. |
| 11 | Set aside about ?c. of the meringue. |
| 12 | Gently whisk apricot mixture into remaining meringue until smoothly blended. |
| 13 | Stir in rum or brandy to taste and enough more milk to thin to desired consistency. |
| 14 | Pour into serving bowl and float the reserved meringue on top of the liquid. |
| 15 | Makes 3 ?qts. |
| 16 | (18 servings at 6 oz. each) published in sunset magazine dec. |
| 17 | 1989 in an article about heathier holiday beverages |
