Apple Amber
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
apples
cooking, tart* |
|
| 4 | ounces |
sugar
(or to taste) |
|
| 1 | x |
lemon juice
juice of 1 lemon |
*
|
| 2 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
apples
cooking, tart* |
|
| 115.6 | ml/g |
sugar
(or to taste) |
|
| 1 | x |
lemon juice
juice of 1 lemon |
*
|
| 2 | large |
eggs
separated |
|
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.
