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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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From . Originally published with FOOD; Meeting the Challenge of a Dessert for the Passover Meal By FLORENCE FABRICANT, April 8, 1990 Ingredients:
10 tart apples, peeled, cored and sliced |
1 cup sugar |
2 tablespoons sugar |
2 egg whites |
1 tablespoon lemon rind, grated |
Directions:
1. Preheat oven to 300 degrees.
2. Place the apples in a saucepan with water to cover, add the cup of sugar, bring to a simmer and cook until the apples are tender, about 25 minutes. This step may be done in advance but the apples should be reheated before continuing with the recipe.
3. Drain the apples and place them in a round baking dish, mounding them into a pyramid.
4. Beat the egg whites until they begin to peak, then gradually beat in the 2 tablespoons of sugar and the lemon peel. Continue beating until the egg whites hold firm peaks but are not dry.
5. Cover the apples with the meringue, place in the oven and bake 15 minutes, until the meringue begins to brown. Serve at once. YIELD 6 servings.
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