| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
|
Green apples |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 4 |
tb |
Strawberry jam |
| 1 |
tb |
Brandy |
| 2 |
tb |
Butter |
| 3 |
|
Eggs, beaten |
| 1 |
pt |
Milk |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Lady fingers, crumbled |
INSTRUCTIONS
Peel and core the apples. Boil together 1/2 cup sugar, 1/2 cup water and
lemon juice. Add the apples and simmer until almost tender. Remove apples
to a greased baking dish and fil the cavities with jam, which has been
mixed with the brandy. Top each apple with a bit of the butter. Mix
together the eggs and remaining sugar. Add the milk, vanilla and cookie
crumbs. Mix and pour around the apples. Bake in a slow oven (300F) for
about 1 hour or until custard is set.
Source: The Art of Mexican Cooking
Posted to JEWISH-FOOD digest V96 #72
Date: Thu, 07 Nov 1996 13:20:45 -0900
From: "Jenny S. Johanssen" <johanssen@matnet.com>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”