| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Desserts |
6 |
Servings |
INGREDIENTS
| 16 |
|
Fig cookies; crumbled |
| 3 |
c |
Sweetened apple sauce |
| 2 |
|
Eggs; separated |
| 4 |
c |
Milk |
| 3 |
tb |
Quick-cooking tapioca |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites |
| 4 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Place apple sauce in pudding dish. Beat egg yolks lightly and combine in
saucepan with milk, crumbled fig cookies, tapioca, salt and first measure
of sugar. Place over medium heat and stir until milk comes to a boil.
Remove from fire at once. Add first measure of vanilla and pour gently
over apple sauce. Whip egg whites until stiff. Slowly add sugar and
vanilla. Place the meringue on top of pudding as fluffy kisses. Bake in
moderate oven (350 F.) until just lightly brown. Remove from stove and
place away from draft to keep meringue from "weeping". Top with bits of
figs and red jelly. Serves 6-8.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”