PINEAPPLE NECTAR TAPIOCA

1 (8 oz) can pineapple slices
1 1/2 cups apricot nectar
1/2 cup granulated sugar
3 tbsp. quick cooking tapioca
1 egg white, stiffly beaten*

Drain pineapple and reserve 1/2 cup juice. Coarsely chop the drained pineapple to make 1/2 cup; set aside.

Put apricot nectar, pineapple syrup, sugar and tapioca in a saucepan. Bring to boil over medium heat, stirring constantly. Allow to boil 1/2 minute. Remove from heat.

Stir in pineapple. Fold in stiffly beaten egg white until no white shows. Chill.

May be served with whipped cream.

Servings: 4-5

*Cooking Egg Whites for Use in Recipes
Source: American Egg Board

Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 degrees F.