BALTIMORE - One of the ways to beat the summer heat is to stay hydrated - drinking enough water not only keeps you cool, but also keeps the body functioning
Jamie Costello talked with nutritionist Krystal Register from Wegmans who showed different and fun ways you can get the necessary amount of fluids into your body to deal with the heat.
To see those ideas, click on the video box to the left of this article. Below you will find the recipe for this week to try at home.
Poached Meringue with Tropical Fruit Salsa Serves 4-6
1 cup seeded, peeled, medium-diced papaya
1 cup peeled, medium-diced mango
1 cup seeded, peeled, medium-diced honeydew melon
1 cup medium-diced strawberries
1 tablespoon chopped fresh mint leaves
2 cups 100% orange juice from concentrate
1/4 cup amaretto almond-flavored liqueur
1 2/3 cups sugar, divided
2 cups milk
1/2 teaspoon vanilla extract
8 egg whites
Make fruit salsa: Combine papaya, mango, melon, strawberries and mint in mixing bowl; set aside.
Combine orange juice, amaretto, and 2/3 cup sugar in medium saucepan. Cook on medium, stirring constantly, about 15-20 minutes, until reduced by half to syrupy consistency of maple syrup. Pour into separate bowl; place bowl in larger bowl or pan of ice. Cool, stirring frequently, 3-5 minutes. Add to fruit mixture and chill 1 hour.
Make meringues: Cut 2 pieces of parchment paper to fit sauté pan (approximately 10-inch circles). Spray each lightly with cooking spray; set side. Heat milk and vanilla in sauté pan to 160 degrees on medium-low; keep warm.
Whip egg whites with electric mixer until soft peaks form; gradually add remaining 1 cup sugar, continuing to whip until medium-stiff peaks form. Place by large spoonfuls onto the two parchment-paper circles, forming 4-6 meringues total. Carefully invert one parchment circle with meringues over milk in pan; peel off paper, leaving meringues in warm milk. Poach 2 minutes. Carefully turn each meringue over with spoon; poach 2 minutes, or until firm to the touch. Transfer to clean parchment paper or baking sheet. Repeat with remaining meringues.
Spoon salsa into dessert dishes and top each with a meringue.
Recipe courtesy of Wegmans Food Markets.
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