1/4 cup (50 g) 2 oz granulated sugar
2/3 cup (150 ml) 1/4 pt water
1 strip of lemon rind
1 lb (450 g) dessert apples, peeled, cored and chopped
1 tbls (15 g) 1/2 oz corn flour (corn starch)
2 eggs, separated
2 tablespoons cream
juice of 1/2 lemon
7 sponge fingers, halved cross ways
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 red dessert apples, cored and sliced, to decorate
2/3 cup (150 ml) 1/4 pt water
1 strip of lemon rind
1 lb (450 g) dessert apples, peeled, cored and chopped
1 tbls (15 g) 1/2 oz corn flour (corn starch)
2 eggs, separated
2 tablespoons cream
juice of 1/2 lemon
7 sponge fingers, halved cross ways
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 red dessert apples, cored and sliced, to decorate
accompaniments
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method
1. Put the granulated sugar, water and lemon rind in a saucepan and heat, stirring to dissolve the sugar.
2. Add the apples and poach for 10 minutes.
3. Drain the apples, reserving 150 ml (1/4 pint) of the syrup.
4. Dissolve the cornflour in a little of the syrup.
5. Heat the rest of the syrup and stir in the cornflour. Simmer, stirring, until thickened.
6. Stir in the egg yolks, cream and lemon juice.
7. Line a 600 ml (1 pint) souffle dish with the sponge fingers, cut sides against the bottom.
8. Fill the centre with alternate layers of apples and the cream mixture.
9. Whisk the egg whites until stiff and fold in the caster sugar.
10. Pipe onto the dish, making sure the filling is covered.
11. Bake in a preheated very cool oven 120°C (250°F) Gas mark 1/2 for 50 minutes or until the meringue is firm.
12. Fit the red apple slices between the sponge fingers and cool.
2. Add the apples and poach for 10 minutes.
3. Drain the apples, reserving 150 ml (1/4 pint) of the syrup.
4. Dissolve the cornflour in a little of the syrup.
5. Heat the rest of the syrup and stir in the cornflour. Simmer, stirring, until thickened.
6. Stir in the egg yolks, cream and lemon juice.
7. Line a 600 ml (1 pint) souffle dish with the sponge fingers, cut sides against the bottom.
8. Fill the centre with alternate layers of apples and the cream mixture.
9. Whisk the egg whites until stiff and fold in the caster sugar.
10. Pipe onto the dish, making sure the filling is covered.
11. Bake in a preheated very cool oven 120°C (250°F) Gas mark 1/2 for 50 minutes or until the meringue is firm.
12. Fit the red apple slices between the sponge fingers and cool.
serving amount
serves 4
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