New apple recipes

Press, 23 April 1979, Page 13

New apple recipes

Every year, after picking the apples, I look for still more ways to cook them as desserts. Obviously. I like apple puddings of all kinds and the variety seems almost endless. For those vx ho have similar tastes and who are also looking for new ways to cook apples, the following recipes are suggested. LEMON APPLE PIE Lemon Apple Pie is very good. The combination of apple with lemon is always successful and this pie also has the addition of just a little cinnamon. Makes a seven to eight inch pic. You will need:— 175 g shortcrust 2 eggs 1 large cooking apple or 2 smaller 1 teaspoon cinnamon 1 dessertspoon grated lemon rind 1 cup sugar 2 tablespoons lemon juice 2 tablespoons melted butter Method: Line a shallow pie plate with pastry

rolled thinly. Prick base with fork. Beat the eggs well then add sugar, lemon juice and rind and melted butter and beat well again until sugar is dissolved. Pour into pas-try-lined pan. Grate the peeled apple and sprinkle over the egg mixture without stirring. Sprinkle apple with cinnamon. Bake at 400 for 10 minutes. Reduce heat to 330 to 350 and continue cooking for 45 to 60 minutes or until custard is set and apple soft and lightly coloured. Serve warm or cold with cream or ice cream. BAKED APPLES AND FRUIT MINCEMEAT Baked Apples and Fruit Mincemeat also combine well and will be enjoyed by those people who like fruit mince. You will need: — Required number of good cooking apples Fruit mincemeat I tablespoon brown sugar for each apple Extra brown sugar for sprinkling Method: Leave apples unpeeied but core them, then hollow each apple with small sharp knife leaving a shell about onethird of an inch in thickness. Chop the removed pulp finely and combine it with fruit mince and brown sugar. Fili back into apple shells and place filled apples in baking

dish with about a tablespoon of water for each apple. Sprinkle with brown sugar and bake at 350 until soft, basting frequently. Served with whipped cream, custard or a hard sauce flavoured with brandy. APPLE GINGER PUDDING Apple Ginger Pudding is a steamed pudding with a difference in that it is made using stale sponge cake. It makes a welcome sweet for a cold night specially when served with a ginger sauce. The following quantities should be enough for six servings. You will need:— 3 cooking apples 50 -75 g preserved ginger Stale sponge cake 6 tablespoons powdered milk 11 cups hot water 2 eggs 2 tablespoons melted butter

1 teaspoon grated lemon rind j cup sweetened condensed milk 1 tablespoon sugar Ginger Sauce 1 teaspoon grated lemon rind 1 teaspoon butter 1 dessertspoon chopped preserved ginger 1/3 cup sweetened condensed milk j cup lemon juice Method: Cover the base of a well greased mould or basin with peeled, diced apple and finely chopped ginger. Cover with sliced sponge cake and continue in layers until mould is filled. Beat powdered milk and hot water together, add beaten eggs, melted butter, lemon rind, condensed milk and sugar. Pour into mould and leave to stand for 30 minutes. Cover with greased paper or foil and steam for 14 hours. Serve hot. To make sauce, boil | cup water with lemon rind, butter and chopped ginger for 5 minutes. Allow to cool then mix condensed milk with lemon juice and add APPLE MERINGUES

Apple Meringues n=ed an apple that cooks with-

out going mushy. I find Golden Delicious ideal for this dish. Serves six. You will need:— 4 • 5 apples Grated rind and juice of 1 lemon 2- 3 eggs I cup icing sugar Apple or quince jelly jam Method: Core unpeeled apples and cut in halves crossyvays. Put lemon juice and rind and a little sugar in a shallow baking dish. Arrange apples, cut side down on top of this

and bake at 350' until soft. Reverse apples in dish putting cut side uppermost. Make a meringue with egg-whites and icing sugar and pipe or spread over apples leaving a hollow in centre. Return to slow oven (250) until set and lightly coloured. Remove from oven and leave to cool a little then fill hollow in meringue. top with jelly. Serve with a custard made from the egg-yolks. APPLE SNOWBALLS Apple Snowballs are similar to Apple Meringues but have a filling of mashed banana and a coating of dessicated coconut. They require a similar type of apple. Serves four. You will need:-— 4-5 smal' Golden Delicious apples 5 dessertspoons brown sugar 5 whole cloves 1 banana 1 teaspoon lemon juice 2 egg-whites

6 tablespoons Icing siugar Vanilla Coconut Glace cherries Method: Peel and core apples. Place 1 des sertspoon brown sugar and a clove in each cavity. Stand apples in large pan with water half-an-inch deep. Cover tightly and cook very gentlv until soft. Carefully remove to drain and cool. Mash banana with lemon juice and fill into centres of apples. Beat egg whiles until stiff, add icing sugar gradually and continue to beat until of meringue consistency; flavour with vanilla. Cover each apple completely with the meringue and sprinkle with coconut. Place on lightly greased oven tray and bake at 350 until meringue is set. and lightly coloured. Decorate with chopped cherries. Can be served warm or cold. APPLES DUCHESSE Apples Duchesse are better when served cold and for this sweet the apples are left whole. Serves six. You will need:— 6 small Golden Delicious apples 75g sugar 1 cup apricot jam 1 tablespoon lemon juice Blanched almonds, shredded Sponge cake Sherry Ice cream Method: Peel and core apples and arrange in baking dish. Boil sugar with 11 cups O'" water for 5 minutes and pour resulting syrup over apples. Bake at 350 until soft but

not broken. Carefully lift apples and drain. Boil remaining syrup rapidly until reduced to half the quantity, add apricot jam and lemon juice and simmer for about 5 minutes, stirring constantly. Brush this syrup over each apple then sprinkle with the shredded almonds. Place each apple on a three-inch round of dayold sponge cake which has been moistened with sherry. Arrange on serving dish and serve with ice -cream. A thin custard can also be served.