Preheat oven to 350°
F. (Mark 4, 180° Celsius). (See note below.)
Peel and core apples.
Cut into 1/2 inch thick slices.
Put apples slices into
medium saucepan with 1 - 2 tablespoons water, just enough that the apples
don't burn. Cook over low heat, covered, until apples are just soft enough
to mash, about 10 - 15 minutes.
Remove from heat and
mash with a potato masher. Let cool slightly.
Add a little of the cooled
apple to the egg yolks, and mix. Continue to add apple until thoroughly
mixed with yolks.
Spoon apple mixture into
soufflé bowl. Fold in granulated (caster) sugar.
Whisk egg whites in small
bowl until they form stiff peaks.
Pile meringue on top
of apple mixture, and sprinkle sugar on top of meringue.
Cook in preheated 350°
F oven for 5 minutes.
Serve with ice cream,
creme fraîche or heavy cream.
Serves: 4 to 6
This recipe from www.inmamaskitchen.com
Contributor: Isobel Lane
If you like
a crunchier meringue and softer apples, cook at 325°F (Mark
3, 160° Celsius) for 20 minutes.