Apple Amber
Submitted by Shanna Marie
Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that’s lighter than pie and serves hot or cold.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis old-fashioned Irish dessert is comfort food at its simplest: tart apple puree sweetened and enriched with egg yolks, crowned with pillowy meringue.
The name “amber” comes from the golden color of the apple base once it bakes, a gorgeous contrast to the snowy white peaks on top.
A brief bake sets the custard-like apple layer, then the meringue goes on for a final browning that creates crispy edges and soft interior.
Serve it hot for maximum drama or cold for a make-ahead dessert that still impresses.
Pro Tips
- Cook apples to puree: Stir often so they break down completely into smooth sauce, not chunky applesauce
- Stiff peaks matter: Underbeaten egg whites make weepy, flat meringue; beat until they hold firm peaks
- Fold in sugar gently: Adding sugar gradually to beaten whites creates stable, glossy meringue
- Watch the broil: Meringue browns fast; check at 8 minutes to prevent burning
Variations
- Add a pinch of cinnamon or nutmeg to the apple mixture for spiced warmth
- Use pears instead of apples for a milder, sweeter flavor profile
- Serve with custard sauce or whipped cream for extra richness
Ingredients
Directions
- peeled, cored and thinly sliced.
Cook the apple slices in about 2 tablespoon of water, stirring occasionally until they form a puree. Add about ¾ of the sugar, the lemon juice, and the egg yolks: mix well.
Put into an ovenproof dish and bake at 350℉ (180℃) for 20 minutes. Meanwhile, whisk the egg whites until stiff, folding in the remaining sugar. Pile the meringue evenly on top of the apple mixture, return the dish to the oven, and bake for about 10 minutes. Serve hot or cold.
Comments
