Meringue wreath with Christmas spiced apricots

Method:

1. Pre-heat the oven to 120°C. Line a large baking sheet with baking parchment. Using a plate or cake tin, draw a 28cm circle on the parchment (remember to turn it over or you may get pencil on your meringue).
2. Using a stand mixer whisk the chickpea liquid for approx 10 minutes until thick and forms soft peaks. 1 teaspoon at a time, add the caster sugar whisking between each addition. Then, continue whisking for 2 – 3 minutes to ensure all the caster sugar is combined.
3. Using a large spoon, spoon the meringue onto the parchment in large blobs to make a wreath shape, using the pencil circle as a guide. Using the back of a spoon, make a dip in the top of each blob.
4. Bake for 2 - 2.5 hours until crisp, then turn off the oven and leave to cool with the oven door shut, for approx 1 hour. Remove from the oven and store in an airtight container (if not using straight away).
5. Pre-heat the oven to 200°C. In a large bowl mix together the brown sugar, spices and vanilla. Gently stir through the drained apricots to coat. Spoon the mixture onto a baking tray and roast for 12 – 15 minutes until warmed through and the sugar has melted.
6. Open the coconut milk tins and pour off the clear liquid. Whisk the coconut cream until thick. Gently stir through the icing sugar. Add a little of the reserved apricot juice if the cream is too thick.
7. To serve, place the meringue wreath onto a large flat plate and top with the coconut cream and apricots. Sprinkle with a little extra cinnamon, if desired.