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Apple meringue

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This is a good way to enjoy fruit in winter.

 

 

For 10-12:

 

  • 2kg apples (reine des reinettes)
  • 150g water
  • 100g sugar 
  • 1 sachet vanilla sugar
  • 3 egg whites (90g)
  • 100g icing sugar
  • Grated zest 1 lemon  

Apple meringue

 

 

 

 

 

 

 

 

 

 






  • Peel and core apples, cut into small pieces and place in a saucepan with the water.
  • Add the sugar and vanilla sugar and mix well.  Cover and cook over a medium heat for about 10mins, stirring with a spatula after 5mins
  • Push through a fruit press or blend to obtain a smooth consistency.
  • Turn onto a large dish and smooth with a spatula.
  • For the meringue:    Whip the egg whites till stiff, add the icing sugar and beat together for a further 2mins.  Fold in the grated lemon zest.
  • Pre-heat the oven to 110°
  • Decorate the apple compote with the meringue by piping it with a fluted nozzle.  (If you don’t have an icing bag, turn the meringue onto the apple levelling it with a spatula and sprinkle with sugar crystals.
  • Cook for 1½ hrs, checking from time to time.  The meringue will turn a golden colour, and rather than becoming hard, the humidity of the apple enables it to retain a soft and melting consistency.

 

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Variation: Substitute quinces for the apples or use half and half.

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