3 cups fresh strawberries
1/4 cup honey
1 tsp. grated orange zest
2 egg whites
1/8 tsp. cream of tartar
2 cups milk
Shredded orange peel
Mint sprigs

Puree 1 cup strawberries with 2 tablespoons honey and orange peel;
refrigerate until serving time. Slice remaining strawberries; spoon into 4 individual serving dishes. Spoon pureed strawberries over slices.
Beat egg whites and cream of tartar until soft peaks form. Add 2 tablespoons honey in a thin stream while beating whites; beat until stiff peaks form.

Heat milk in a skillet to a simmer. Spoon 4 mounds of meringue onto
milk. Poach gently about 4 minutes; turn meringues over once. Do not allow milk to boil. Lift meringues out of milk with slotted spoon. Tap spoon lightly on towel. Top strawberries with meringues. Garnish with
orange peel and mint sprigs.

Note: Partially thawed frozen strawberries may be used in place of
fresh strawberries. Or, substitute raspberries for strawberries.