RFCJ RECIPE ARCHIVE
Posted by : Miriam Posvolsky Apple Meringue - pareve
2 pounds granny smith apples or any tart apple 1 cup sugar or less 1 tablespoon honey 1/2 cup water 1/2 vanilla bean or liquid vanilla 2 cloves 1/2 teaspoon cinnamon 1 pinch nutmeg 1/2 cup raisins 2 tablespoons Grand Marnier or Cognac Italian meringue: 1 cup sugar 1/4 cup water 4 egg whites Peel, core and slice apples, not too thin. Make a syrup with the water and the sugar. Add the spices, apples and raisins. Cook covered until tender, but still hold their shape. Add the liqueur and the honey. Place in a baking dish. Make Italian Meringue: Stir sugar and water over heat until sugar is completely dissolved. Let cook until a thick syrup. Meanwhile, whip with an electric beater the whites until they form soft peaks. Slowly pour the hot syrup into the whites, beating all along until cool. Spread meringue on top of apples, bake in preheated 350 F oven until golden. Chill.
