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Ingredients

• 1/2 cup  chopped dried apricots
• 1/3 cup  granulated sugar
• 1 teaspoon  finely slivered orange zest
• 1 cup  freshly squeezed orange juice
• 1 cup  water
• 1/2 cup  bulgur
• 2   large eggs, separated
• 2/3 cup  low-fat milk
• 2 tablespoons  brown sugar
•   Custard Sauce, (recipe follows)
• 1/2 cup  finely chopped toasted pistachios, preferably salted

Description

Don't Be Put Off By "bulgur" And "cake" In The Same Title. (Think Rice Pudding But With Bulgur.) Whether You Use Coarser-textured Bulgur (our Preference) Or Fine, The Cooked Bulgur (Step 1) Should Resemble Cooked Oatmeal.

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