6 cooking (tart) apples (750 g approx)
lemon juice
250 ml water
1/2 cup (90 g) Demerara (raw) sugar
1 tbsp fine cut marmalade
1 X 2.5cm piece cinnamon stick
2 cloves
2 egg whites
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
sugar for dusting
lemon juice
250 ml water
1/2 cup (90 g) Demerara (raw) sugar
1 tbsp fine cut marmalade
1 X 2.5cm piece cinnamon stick
2 cloves
2 egg whites
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
sugar for dusting
for the decoration
125 ml (4 fl oz) double cream (heavy cream)
glace cherries
angelica
glace cherries
angelica
method
1. Wash, core, and peel the apples, but leave them whole.
2. Brush all over with the lemon juice to preserve the colour.
3. Put the water, granulated sugar, marmalade, cinnamon stick, cloves, and the apple peelings into a pan.
4. Heat gently until the sugar dissolves, then boil for 2-3 minutes to give a thin syrup.
5. Place the apples in a baking dish and strain the syrup over them.
6. Cover with a lid or foil and bake in a moderate oven at 180°C, Gas 4, for about 30 minutes or until the apples are just tender.
7. Remove the apples from the syrup carefully, dry well on kitchen paper, then place on a baking tray lined with oiled greaseproof paper or vegetable parchment.
8. Whisk the egg whites until they form stiff peaks, then gradually whisk in the caster sugar, a teaspoon at a time.
9. If using an electric beater, whisk in all the sugar, but if beating by hand, whisk in half the sugar and fold in the rest.
10. Coat each apple completely with the meringue, and dust lightly with caster sugar.
11. Bake in a very cool oven at 120°C, Gas 1/2 for about 1 1/2 hours or until the meringue is firm and very lightly coloured.
12. Remove from the oven and leave to cool.
13. Whip the cream until it holds its shape.
14. Pile a spoonful on top of each apple and decorate with small pieces of cherry and angelica.
15. Serve the apples in individual glasses on a bed of whipped cream, or with the cold baking syrup poured over them.
2. Brush all over with the lemon juice to preserve the colour.
3. Put the water, granulated sugar, marmalade, cinnamon stick, cloves, and the apple peelings into a pan.
4. Heat gently until the sugar dissolves, then boil for 2-3 minutes to give a thin syrup.
5. Place the apples in a baking dish and strain the syrup over them.
6. Cover with a lid or foil and bake in a moderate oven at 180°C, Gas 4, for about 30 minutes or until the apples are just tender.
7. Remove the apples from the syrup carefully, dry well on kitchen paper, then place on a baking tray lined with oiled greaseproof paper or vegetable parchment.
8. Whisk the egg whites until they form stiff peaks, then gradually whisk in the caster sugar, a teaspoon at a time.
9. If using an electric beater, whisk in all the sugar, but if beating by hand, whisk in half the sugar and fold in the rest.
10. Coat each apple completely with the meringue, and dust lightly with caster sugar.
11. Bake in a very cool oven at 120°C, Gas 1/2 for about 1 1/2 hours or until the meringue is firm and very lightly coloured.
12. Remove from the oven and leave to cool.
13. Whip the cream until it holds its shape.
14. Pile a spoonful on top of each apple and decorate with small pieces of cherry and angelica.
15. Serve the apples in individual glasses on a bed of whipped cream, or with the cold baking syrup poured over them.
serving amount
serves 6
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