Poached Apple Custard

INGREDIENTS

INSTRUCTIONS

~---------------------POP---------------------------
~----------------APPLE CUSTARD----------------------  :          --
cored and  :          -- cut into thick  :          -- rings  :        
-- cherries  :          -- cup 2% fat milk  Pop: Put the cinnamon,
cloves and nutmeg in a small coffee mill or  blender and grind to a
fine powder.  Place the apple rings in a medium sized saucepan, pour in
the apple  juice and water and cover. Bring to a boil, reduce the heat
and  simmer until apples are tender - about 5 minutes. A knife inserted
into an apple ring should go in and come out easily. Transfer the
apple rings to a small bowl, reserving the poaching liquid in the pan
over very low heat. Add the cherries and let them heat through.  Remove
from heat, drain and set aside.  Pour about 1 inch of water into a
medium sized saucepan, cover and  bring to a point where the water is
hot, but not at a breaking boil.  There should be literally hundreds of
little bubbles on the bottom of  the pan. Pour the egg substitute and
sugar into a medium sized copper  bowl, set the bowl over the nearly
boiling water and whisk the egg  substitute until thick and frothy -
about 5 minutes. If the liquid  should begin to boil, just pull the pan
off the heat until it settles  down, otherwise the egg will curdle.
Pour the milk mixture in a thin stream into the frothy egg mixture and
whisk until well incorporated - it should increase in volume
dramatically.  To serve: Place 2 apple rings on a dessert plate, cover
with the  thickened custard and garnish with 4 artfully placed
cherries. Put a  small amount of the pop in a small fine mesh sieve and
push gently  through, covering the custard with an even dusting.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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