Rosemary Spiked Apricot Melba

Preparation time: 30 minutes
Cooking time: 2½ hours
Serves: 4

2 punnets of raspberries
2 ½ cups castor sugar
1 kaffir lime leaf, torn
4 ripe apricots
leaves of 2 sprigs rosemary
4 egg whites
¼ tsp cream of tartar
½ tsp bitter almond essence
250g best quality vanilla gelato

METHOD

1 Preheat oven to 130°C, combine 1 punnet raspberries with ½ cup sugar and ¼ water in a medium saucepan. Simmer for 20 minutes, then press through a fine sieve and mix with the remaining raspberries.
2 In a large saucepan combine 1 cup sugar with the rosemary leaves and 2 litres water set over a low heat. Use small knife to cut a cross into the bottom of each apricots, then add into the saucepan, placing a plate on top to keep the apricots submerged. Simmer gently for 15 minutes until the apricots are just tender, then boil the poaching liquid until syrupy.  Peel the apricots, remove the stones, then allow the cool.
3 Combine the egg whites, cream of tartar and remaining castor sugar in the bowl of an electric mixer and whisk well to combine. Set over a bowl of hot water, stirring constantly until the sugar is completely dissolved. Add the almond essence then beat with the whisk attachment until completely thick and glossy. Pipe into 4 large abstract shapes on a lined tray, then bake for 2½ hours until crisp.
4 Place apricots, raspberry sauce and vanilla gelato on plates, then set a meringue over.