| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Granny smith apples or any tart apple |
| 1 |
c |
Sugar or less |
| 1 |
tb |
Honey |
| 1/2 |
c |
Water |
| 1/2 |
|
Vanilla bean or liquid vanilla |
| 2 |
|
Cloves |
| 1/2 |
ts |
Cinnamon |
| 1 |
pn |
Nutmeg |
| 1/2 |
c |
Raisins |
| 2 |
tb |
Grand Marnier or Cognac |
| 1 |
c |
Sugar |
| 1/4 |
c |
Water |
| 4 |
|
Egg whites |
INSTRUCTIONS
ITALIAN MERINGUE
Peel, core and slice apples, not too thin. Make a syrup with the water and
the sugar. Add the spices, apples and raisins. Cook covered until tender,
but still hold their shape. Add the liqueur and the honey. Place in a
baking dish.
Make Italian Meringue:
Stir sugar and water over heat until sugar is completely dissolved. Let
cook until a thick syrup. Meanwhile, whip with an electric beater the
whites until they form soft peaks. Slowly pour the hot syrup into the
whites, beating all along until cool.
Spread meringue on top of apples, bake in preheated 350 F oven until
golden. Chill.
Note : Bananas are also delicious in this dessert
Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 16, 1997
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