TOPPED WITH MARSHMALLOW

Press, Volume CX, Issue 32354, 21 July 1970, Page 4

TOPPED WITH MARSHMALLOW

Baked Apples may also be topped with marshmallow. This recipe for six is one of my favourites. You will need: 6 apples 1 cup port wine or sherry 7oz sugar 2 tablespoons tart jam 1 dessertspoon gelatine J cup sugar Salt Vanilla Method: Peel and core apples and arrange in a flreproof dish. Add sugar to wine and bring to the boil, pour over apples, cover with a lid and cook in a very slow oven for about one hour or until apples are soft but still whole. Remove carefully to a serving dish and fill centres with jam, then cover with the marshmallow.

To make marshmallow, dissolve gelatine, previously soaked in a quarter of a cup of water, over hot water; add two tablespoons boiling water, sugar and salt and bring to the boil. Simmer for two minutes, then remove from heat and beat until stiff enough to hold its own shape. Flavour with vanilla and while still warm pile on top of apples. Thicken the wine syrup with a little cornflour and allow to get cold. Pour over apples or serve separately.

SCALLOPED APPLES This is a simple dessert to make for four servings. It has a crisp bread and meringue topping, which makes a change from a pastry lid.. You will need: Ijlb well - flavoured apples (such as Delicious) ’ Sugar to taste 1 lemon 2oz candied fruits (cherries, ginger and pineapple) Thinly-sliced buttered bread 2 egg whites 4oz castor sugar Method: Peel, core and cut apples into eighths and arrange in the base of a well - buttered ovenproof dish. Sprinkle each layer with sugar to taste, the grated rind of the lemon and the flesh of the lemon cut Into segments with pith removed. Cut candied fruit into slices and allow to soak in boiling water for a few minutes to soften, drain and spread over top of apples when dish is full. Cover with a piece of but-

ter paper or foil and bake in a moderate oven (850375) until apple is soft. Remove from oven and completely cover top with the buttered bread from which the crusts have been removed. Put back in oven of same temperature until bread is lightly browned and crisped. Beat egg whites until stiff, add half the castor sugar and beat again for one minute, dredge in remainder of sugar, blending carefully and pile this meringue on top of bread crust. Sprinkle with a light dusting of sugar and return to hot oven (400) until set and lightly browned.

CIDER APPLE SNOW For four, you will need 2 cups unsweetened apple sauce or pulp 2 eggs 1 cup castor sugar i cup granulated sugar 1 cup apple cider

Method: Beat egg whites until stiff but not dry, then, gradually beat in castor sugar until the meringue will hold stiff peaks. Fold meringue into apple pulp and place this mixture into sweet dishes and chill for at least two hours. Beat granulated sugar and egg-yolks together In the top of a double saucepan over hot water. Gradually stir in cider and cook over hot water, stirring continually until the custard has thickened sufficiently to coat the back of the spoon. Serve this hot custard over the cold apples and top with a blob of stiffly whipped cream, sprinkled lightly with cinnamon.

APPLE CRUMB PARFAIT For six you will need: 21b cooking apples (Granny Smith) 1 lemon 2 cups fresh white breadcrumbs 3 tablespoons brown sugar Cream Grated chocolate Chopped walnuts Sugar Butter Method: Stew apples with a very little water and sugar to taste until soft. Strain through sieve and add the juice of the lemon. Fry breadcrumbs in hot butter until lightly coloured, add the brown sugar and continue cooking until sugar is melted and blended with the hot buttered crumbs. Cool. Fill parfait glasses with alternate layers of apple puree and crumbs, topping with a layer of crumbs. Cover this with a generous topping of stiffly whipped cream and sprinkle with grated chocolate and finely chopped walnuts.

Baked apples stuffed with walnuts, cherries and spices make another delectable sweet. For six you will need: 6 cooking apples 1 cup crushed cornflakes i cup chopped walnuts i cup brown sugar i cup chopped glace cherries i teaspoon cinnamon Pinch of ground cloves 6 stoned dates Butter One-third cup brown sugar Method: Core apples but i do not peel, then cut each cored apple in half crosswise. Scoop out pulp with a sharp knife until apples resemble a small bowl with a hole in the bottom. Leave a little less than half-an-inch thickness for the bowl. Reserve removed pulp and chop finely; mix with cornflakes, walnuts, cherries, brown sugar, cinnamon and cloves. Place one stoned

date over the hole in the bottom of apple bowl and fill with the mixture. Arrange in a baking dish, dot each filled apple with butter. Mix one-third cup brown sugar with | cup water and pour this around apples. Bake at 350 for about 30 minutes or until cooked. Top with whipped cream and serve with the syrup in which they were cooked.