What to do with all the apples? I have a few favourite recipes that I haul out every year and then I’m looking for new ideas. This is a lovely recipe I found while I was writing Recipes for an Unknown Kitchen and is now on the regular apple recipe list, it is instant comfort food.
Apple Snow (G. R. Moores)
This recipe came from a time when people weren’t worried about eating raw egg white as the topping isn’t cooked. If you are concerned about this you can either make Italian meringue or used cooked meringue to top the dish. As with most home dishes there are a lot of versions of Apple Snow most of which add the meringue to the apple pulp. This is rather like an apple trifle.
3 – 4 trifle sponges or left over cake, 200g cooking apples cored and peeled, Juice of a lemon, 30 g sugar, 100ml water
2 egg yolks, 30g sugar, 300ml milk
2 egg whites, 1 tablespoon sugar
The amount of sponge will depend on the size and shape of the dish you use. Put the sponge in the bottom as for a trifle. Cook the apple with the sugar, lemon juice and water until pulpy. This needs to be fairly liquid to soak the sponge. Cover the sponge with the cooked apple. Make the custard by mixing the egg yolks and sugar, heat the milk and add to the mix. Return to the pan and heat stirring constantly until thickened. Do not boil as the mix might curdle. Pour the custard over the apple. Cool in the fridge for 15 – 30mins. Whisk the egg whites, adding the sugar when the mix has thickened. Continue whisking until it forms small peaks.
Store in the fridge to cool
Alternatively, you can use the easy cook version by using tinned custard and crumble bought meringue over the top, much quicker.
Want a copy of the book? click here
This weekend is Apple Affair at West Dean Gardens a great weekend don’t miss it.