Recipe By : Miriam P. Posvolsky
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds granny smith apples or any tart apple
1 cup sugar or less
1 tablespoon honey
1/2 cup water
1/2 vanilla bean or liquid vanilla
2 cloves
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 cup raisins
2 tablespoons Grand Marnier or Cognac
Italian meringue:
1 cup sugar
1/4 cup water
4 egg whites
Peel, core and slice apples, not too thin. Make a syrup with the water and
the sugar. Add the spices, apples and raisins. Cook covered until tender,
but still hold their shape. Add the liqueur and the honey. Place in a
baking dish.
Make Italian Meringue:
Stir sugar and water over heat until sugar is completely dissolved. Let
cook until a thick syrup. Meanwhile, whip with an electric beater the
whites until they form soft peaks. Slowly pour the hot syrup into the
whites, beating all along until cool.
Spread meringue on top of apples, bake in preheated 350 F oven until
golden. Chill.
You may substitute for pears, bananas or just use your imagination.
From: Miriam Podcameni Posvolsky, Rio de Janeiro
