Monday, 11 June 2007

ap·ple me·ringue

Is this nostalgia, or a meringue?

My Gran used to make this pudding, a pudding I thought I had forgotten, but yesterday as I was stirring the apples I was stewing I was presented with a vision, a memory. A vision of Gran serving a wonderfully golden and white pillow of sweet fluffy cloud sitting atop smooth apple.

My Gran was not a lady to waste a thing, and that is one of the best parts of this pudding. Usually when you make a meringue, the yolks from the eggs are set aside, intended for another use, but probably end up wasting away in the back of the fridge and then getting wasted. Gran, who may or may not have invented this technique, beat the yolks into the apple. This seems to make the apple more mousse like, more creamy, just better. And there is no waste - isn't that marvelous!

Apple Meringue
the proportions below serve 2, but the recipe scales beautifully

1 cup of stewed apple
1 egg, separated
50g vanilla sugar

Beat the egg yolk into the apple. Put the apple into a suitable oven proof serving dish and heat in a 200°c oven while you make the meringue.
Beat the egg white with a pinch of salt until thick then add the sugar gradually, beatign until a glossy marshmallowy texture is achieved.
Spread the meringue on top of the now hot apples making lots of swirls and ridges to catch the heat and caramelise in the oven.
Bake for 5 to 10 minutes until the meringue is golden.
Serve with lots of cream to pour over.

1 comment:

N & B said...

My mum uses the egg yolks for her rice pudding and then tops it with meringue much like this. I can't pass it up!