• Step 1

  Make fruit salsa: Combine papaya, mango, melon, strawberries, and mint in mixing bowl; set aside.

• Step 2

  Combine orange juice, amaretto, and 2/3 cup sugar in medium saucepan. Cook on MED, stirring constantly, about 15-20 min, until reduced by half to syrupy consistency of maple syrup. Pour into separate bowl; place bowl in larger bowl or pan of ice. Cool, stirring frequently, 3-5 min. Add to fruit mixture and chill 1 hour.

• Step 3

  Make meringues: Cut 2 pieces of parchment paper to fit pan-searing pan (approximately 10-inch circles). Spray each lightly with cooking spray; set aside. Heat milk and vanilla in pan-searing pan to 160 degrees on MED-LOW; keep warm.

• Step 4

  Whip egg whites with electric mixer until soft peaks form; gradually add remaining 1 cup sugar, continuing to whip until medium-stiff peaks form. Place by large spoonfuls onto the two parchment-paper circles, forming 4-6 meringues total. Carefully invert one parchment circle with meringues over milk in pan; peel off paper, leaving meringues in warm milk. Poach 2 min. Carefully turn each meringue over with spoon; poach 2 min, or until firm to the touch. Transfer to clean parchment paper or baking sheet. Repeat with remaining meringues.

• Step 5

  Spoon salsa into dessert dishes and top each with a meringue.

• These can be made up to one day ahead. • Use any combination of tropical fruits for salsa.

Note: When servings & ingredients are modified, nutrition & directions may vary.