Compote de pommes meringuée (Apples with meringue)
The recipe is really ingenious. Need to dress up some regular old applesauce? Why not spice it with vanilla and cinnamon, layer it onto crushed lady fingers and then bake it under a meringue topping?
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Ingredients
- Apples 3 lbs (1,5 kg)
- Lemon juice of half a lemon or equivalent
- Butter 1 ½ Tbsp (20 g)
- Ladyfinger biscuits biscuits à la cuillère, 8
- Sugar ⅔ cup (120 g)
- Vanilla ½ a bean
- Cinnamon ½ tsp
- Egg whites 3
- Salt a pinch
Instructions
- Peel (optional!), core and slice the apples into chunks. Place in a pan with the lemon juice and ⅓ cup (60 g) of sugar.
- Slice the vanilla bean in two. Scrap out the inside with the point of a knife and put both the scrapings and the bean in with the apples.
- Cook covered over low heat for 15 minutes or until you have an applesauce of your liking.
- Remove the vanilla bean and add the cinnamon.
- Mash the apples if you like it smooth, leave them alone if you are more the rough and chunky kind. Let cool slightly.
- Preheat the oven to 410°F (210°C).Butter a baking dish.
- Crush the biscuits and layer them on the bottom of the dish. Spread the applesauce on top.
- Beat the egg whites with a pinch of salt. Once the whites are stiff, begin to sprinkle the rest of the sugar onto the surface while you continue to beat.
- Then spread the whites on top of the applesauce.
- Bake 8-10 minutes until the surface is golden.
- Serve warm with a coulis de fruits rouges (red fruit sauce, recipe below).