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The Bramley apple in this recipe gives a particularly delicious taste,
and unlike most eating apples that hold their shape when cooked,
it becomes a puree.
Ingredients:
For the meringue:
- 3 egg whites
- 55g caster sugar
- 110g light brown muscovado sugar
For the apple filling:
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55g light brown muscovado sugar
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110ml warm water
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6 medium sized eating apples and 1 Bramley cooker, all cored, peeled and quartered
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Zest and juice of 1 lemon
To serve:
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225g crème fraiche, whipped cream or plain yoghurt.
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Method:
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Preheat the oven to 110oC (225oF)
Line two baking trays with non-stick baking parchment.
- To make the meringues:
- Whisk the egg whites until they are very stiff but not dry. Add caster sugar, whisk until stiff and shiny. Carefully fold in the brown sugar.
Drop 6 tablespoons of the mixture on the baking sheets, spacing them well apart. Using the back of a teaspoon, make a dip in the centre of each to form a nest. Alternatively, pipe 6 nests using a star nozzle.
Bake in the oven for about 2 hours until meringues are dry through. Check them after 1 1/2 hours when you should be able to lift them off the paper and turn them upside down or stand them on their sides to dry out fully.
Alternatively, buy a pack of meringue nests.
- For the apple filling:
- Put the sugar and water in a frying pan and cook over a low heat, stirring gently to help dissolve the sugar. Slice or cube the pre-quartered apples and add to the pan in a single layer once the sugar has dissolved. Sprinkle with the lemon zest and juice; cover and cook over a low heat until just soft and light (golden) brown.
During the cooking it may be necessary to stir the mixture.
Set aside to cool slightly – it should be served warm rather than hot.
- To serve:
- Place an individual meringue on a plate and spoon the apple mixture into the nest. Top with a dollop of crème fraiche, cream or yoghurt.
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