Apple & Almond Macaroon Pudding

Directions

• To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds.

Put into an airtight container and pour on 2.

5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you’ll have a new taste sensation in vanilla flavoring. THE PUDDING: Preheat oven to 375℉ (190℃) Melt 3 tablespoons of the butter in a heavy saucepan. Add flour and blend in well until smooth. Slowly add the milk, stirring constantly with a whisk, over medium heat; cook until the mixture thickens, about 1 minute. Add ½ cup sugar and beat hard. Add the egg yolks, blending them in well. Remove the pan from the heat and add the vanilla, the Calvados or brandy. Set aside, but keep it warm. Melt the reaming butter in a skillet. Add the apples, sprinkled with the remaining sugar and gently sauté until tender, about 7 or 8 minutes. Beat the egg whites with the salt until they hold stiff peaks. Fold a small amount into the egg yolk mixture just to lighten it up a little, then fold in the rest of the whites. Place half the apples in a buttered shallow 1½ quart baking dish . Cover the apples with half the egg mixture. Add the remaining apples and sprinkle with the macaroon crumbs. Cover the apples and macaroon with the remaining egg mixture, filing the dish almost to the rim. Bake until the top is golden brown and the pudding is fairly firm, 25 to 30 minutes. Serve at once with Vanilla Sauce. VANILLA SAUCE: Combine the sugar and cornstarch in a saucepan and mix well. Add the salt, lemon peel and water. Bring to a boil and cook over medium-high heat until the sauce is clear, 5 to 7 minutes. Discard the lemon peel and add the butter. Remove the pan from the heat and stir in the vanilla. If you want it creamier, add 1 or 2 tablespoon heavy whipping cream.