2 large Cox's apples, peeled, cored and thinly sliced
8 oz (225 g) damsons, halved, stoned (seeded) and quartered
1 tbsp (1/2 oz) butter
1/3 cup (40 g) sugar
1/4 tsp each of ground cloves and cinnamon
4 eggs, separated
3 tbsp soured cream
8 oz (225 g) damsons, halved, stoned (seeded) and quartered
1 tbsp (1/2 oz) butter
1/3 cup (40 g) sugar
1/4 tsp each of ground cloves and cinnamon
4 eggs, separated
3 tbsp soured cream
method
1. Put the apples, damsons, butter and half the sugar in a large frying pan.
2. Cook over low heat until all the fruit is soft, stirring constantly.
3. Stir in the spices and remove from the heat.
4. Beat the egg yolks and cream together in a bowl, then stir into the fruit mixture.
5. Whisk the egg whites until they form stiff peaks and fold into the mixture.
6. Return to low heat and cook until the mixture has set.
7. Sprinkle the remaining sugar on top, then brown under a hot grill/broiler.
8. Serve immediately from the frying pan.
2. Cook over low heat until all the fruit is soft, stirring constantly.
3. Stir in the spices and remove from the heat.
4. Beat the egg yolks and cream together in a bowl, then stir into the fruit mixture.
5. Whisk the egg whites until they form stiff peaks and fold into the mixture.
6. Return to low heat and cook until the mixture has set.
7. Sprinkle the remaining sugar on top, then brown under a hot grill/broiler.
8. Serve immediately from the frying pan.
serving amount
serves 4
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