Apple Cookbook (21 page)

3
. Make the crêpes following the dessert variation of the basic recipe on pages 20–21.

4
. Whip the cream until thickened, stir in the confectioners’ sugar and sherry, and continue beating until soft peaks form.

5
. Fold half of the whipped cream into the apple mixture. Spread the filling over the crêpes, fold in half, then in half again to form triangles. Top each crêpe with a spoonful of remaining whipped cream.

Yield: 8 servings

This dessert has always been a favorite with my daughter, Wendy. Not one for cakes, she loves any meringue dessert. Because I didn’t make this recipe regularly, it encouraged her to start baking at a very early age
.

4 medium apples (Jonathan, Ida Red, Braeburn)

¼ cup apple juice or cider

¼ cup honey

2 tablespoons butter

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

3 egg whites, at room temperature

¼ teaspoon cream of tartar

¼ cup sugar

1
. Preheat oven to 350°F. Grease a 9- by 13-inch baking dish.

2
. Core the apples. Cut into halves and arrange, cut side up, in the dish.

3
. Combine the apple juice, honey, butter, cinnamon, and nutmeg in a small saucepan. Heat and stir until the butter has melted. Pour over the apples.

4
. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for 15 minutes longer, or until tender.

5
. In a wide bowl, beat the egg whites with the cream of tartar until foamy. Add the sugar, 2 tablespoons at a time, and continue beating until peaks form.

6
. Spoon the meringue over each warm apple half and bake for 10 minutes, or until the meringue is tinged golden brown. Serve warm.

Yield: 8 servings

When you want a very simple dessert that is neither heavy nor rich, this is a good one to choose. Moreover, you can eat the leftovers for breakfast or serve them as a side dish at dinner
.

6 large apples (Mutsu/Crispin, Jonagold, Ida Red, Rome Beauty)

½ cup brown sugar or maple sugar

¼ cup sifted all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

4 tablespoons butter

¼ cup apple juice or cider

1
. Preheat oven to 350°F. Grease a large baking dish.

2
. Core the apples. Cut each into 6 wedges and arrange in a single layer in the dish.

3
. Mix the sugar, flour, cinnamon, cloves, and ginger. Sprinkle over the apples.

4
. Melt the butter and mix with the apple juice. Pour over the top and toss to combine. Cover the dish with aluminum foil.

5
. Bake for 20 minutes. Uncover and bake for 15 minutes longer. Serve warm.

Yield: 6–8 servings

Not your usual soufflé, this uses caramelized apple slices to create a sauce
.

4 medium apples (Gala, Braeburn, Empire, Golden Delicious)

7 tablespoons butter

1/3 plus ¼ cup sugar

1 teaspoon ground cinnamon

2/3 cup milk

3 tablespoons sifted all-purpose flour

5 eggs, at room temperature and separated

1 tablespoon vanilla extract

¼ teaspoon cream of tartar

1 tablespoon confectioner’s sugar (optional)

1
. Preheat oven to 400°F. Grease a 1½-quart baking dish.

2
. Peel, core, and cut the apples into ½-inch slices. In a skillet, melt 4 tablespoons of the butter and sauté the apples for 5 minutes over medium heat.

3
. Mix 1/3 cup of the sugar with the cinnamon. Sprinkle over the apples; stir. Sauté the apples until they begin to caramelize, about 10 minutes. The mixture will be syrupy and the apples tender. Remove from heat; spoon into the baking dish.

4
. Place the milk and the remaining 3 tablespoons butter in a small saucepan; bring almost to a boil. Remove from heat.

5
. Put the remaining ¼ cup sugar and flour into a bowl.

6
. In a small bowl, beat the egg yolks and vanilla. Pour into the sugar and flour and blend. Pour in the milk mixture and blend or beat for 30 seconds. Return the mixture to the pan and cook over low heat, stirring constantly, for 2 minutes, or until thickened. Do not overcook, or the eggs will scramble.

7
. Using a wire whip or an electric beater, beat the egg whites in a large bowl with the cream of tartar until they form smooth, shiny peaks. Stir one-third into the egg yolk mixture, then carefully and quickly fold in the rest.

8
. Spoon the soufflé over the apple base and place in the preheated oven. Bake 15 minutes. Remove and serve immediately. Sprinkle with the confectioners’ sugar, if desired.

Yield: 8 servings

This is a very easy soufflé to make. For an adult dessert, reduce the milk by 2 tablespoons and replace with applejack or Calvados
.

3/4 cup milk

3 tablespoons butter

¼ cup sugar

3 tablespoons sifted all-purpose flour

2 teaspoons ground cinnamon

5 eggs, at room temperature and separated

1 cup applesauce

¼ teaspoon cream of tartar

1
. Preheat oven to 375°F. Grease a 1-quart soufflé dish. Cut a piece of aluminum foil long enough to go around the outside of the dish and wide enough to extend 3 inches above the dish. Grease the inside of the foil, then tie or pin in place.

2
. Put the milk and butter into a small saucepan and bring almost to a boil. Remove from the heat.

3
. Measure the sugar, flour, and cinnamon into a bowl or blender. Add the egg yolks. Beat or blend the yolks and flour. Pour in the milk mixture. Beat or blend for 30 seconds. Return to the pan and cook over low heat, stirring continuously, for 2 minutes, or until the mixture thickens.

4
. Mix in the applesauce.

5
. Using a wire whip or an electric mixer, beat the egg whites in a large bowl with the cream of tartar until they form smooth, shiny peaks. Stir a third into the soufflé base, then carefully and quickly fold in the rest until it is evenly distributed, but not deflated.

6
. Pour into the prepared soufflé dish and bake for 35–40 minutes. Gently remove the collar and serve immediately.

Yield: 4 servings

A lovely, light dessert to serve after a heavy meal, apple sorbet is also refreshing as a palate cleanser between courses at a fancy dinner
.

2 cups apple juice or cider

2 cups applesauce

¼ cup honey

1 teaspoon ground ginger or ground cinnamon

1
. Combine all the ingredients in a medium-sized bowl, blender, or food processor, and blend. Chill for 1 hour.

2
. Pour into an ice-cream machine and follow the manufacturer’s directions for freezing ice cream. Or pour into a shallow dish and place in the freezer for about 1 hour. Then beat the mixture, cover with aluminum foil, and freeze until firm.

Yield: 1 quart

Another classic English sweet, fool is a cloud of whipped cream and fruit. It is traditionally made with gooseberries, but other fruits are often used with splendid results
.

1 cup heavy cream

2 tablespoons confectioners’ sugar

2 cups applesauce

½ teaspoon ground cinnamon

1
. Pour the cream into a medium-sized bowl. Add the sugar and beat until stiff.

2
. Fold in the applesauce.

3
. Spoon into individual dessert dishes, if desired, and sprinkle the tops with the cinnamon.

Yield: 6–8 servings

In Britain, in many regions, dessert is referred to as the “sweet” or the “pudding.” Ever since I can remember, we called it pudding. This is not surprising, because many of our desserts were, in fact, sponge or suet puddings containing fruits or preserves. Apple Sponge is one of the classics
.

3 medium apples (Golden Delicious, Ida Red, Empire)

1/3 cup honey or maple syrup

1 cup (2 sticks) butter, softened

1 cup granulated sugar

4 eggs

3 tablespoons lemon juice

2 cups sifted all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 tablespoons brown sugar

1 teaspoon grated lemon zest

½ teaspoon ground cinnamon

1
. Preheat oven to 350°F. Grease a 1½or 2-quart deep baking dish.

2
. Peel, core, and cut the apples into ¼-inch slices and place in the dish.

3
. Drizzle the honey over the apples.

4
. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.

5
. Beat in the eggs, one at a time, then the lemon juice.

6
. Stir in the flour, baking powder, and baking soda. Pour the mixture over the apples and smooth the top.

7
. Combine the brown sugar, lemon zest, and cinnamon. Sprinkle over the pudding.

8
. Bake for 50–60 minutes, until a skewer inserted into the center comes out clean. Serve warm with English Custard Sauce (page 152) heavy cream, or whipped cream.

Yield: 6–8 servings

I grew up eating steamed puddings made from cake batter or day-old bread. They were dense but amazingly light and usually flavored with fruit
.

2 cups milk (skim, low-fat, or whole milk)

2 medium apples (Empire, Golden Delicious, Granny Smith, Braeburn), cored and chopped

4 large slices bread, cut or torn into 1-inch pieces

½ cup chopped walnuts or pecans

2 extra large eggs

1/3 cup brown sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Note:
To bake in a traditional oven, preheat to 400°F. Set the uncovered dish in a large baking pan. Add boiling water to come 1 inch up the sides of the dish. Bake for 25 minutes or until puffy and golden.

1
. Pour the milk into a 4-cup microwave-safe glass dish and add the chopped apples. Microwave on
HIGH
for 3–4 minutes, until the milk is sizzling around the sides but not boiling.

2
. Combine the bread and walnuts in a 1½-quart soufflé dish.

3
. In a small bowl, beat together the eggs, sugar, vanilla, and cinnamon. Slowly whisk ½ cup of the milk into the egg mixture. Stirring continuously, pour the egg mixture slowly into the rest of the milk.

4
. Pour the milk mixture into the soufflé dish over the bread and walnuts. Cover the top of the soufflé dish with wax paper.

5
. Microwave on
HIGH
2 minutes. Remove the dish and stir the mixture gently. Cover with the wax paper.

6
. Microwave on
MEDIUM
1½ minutes, remove the dish, and stir the edges into the center. Cover with the wax paper.

7
. Microwave on
MEDIUM
1½ minutes longer. The pudding will not be fully set in the middle.

8
. Remove the wax paper; let the pudding sit for 20–30 minutes. Serve it warm or cold.

Yield: 4–6 servings