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Souffle-topped baked apple.

Souffle-topped Baked Apples

Lemon souffle bakes over apples.

8 medium-size (3-in. diameter) Golden Delicious apples, peeled and cored

2 tablespoons lemon juice

1 3/4 cups milk

2 tablespoons cornstarch

4 eggs, separated

1 teaspoon grated lemon peel

3/4 cup sugar

8 teaspoons apricot jam

Set apples upright in a 9- by 13-inch baking dish. Sprinkle with lemon juice. Cover and bake in a 350| oven until tender when pierced, 40 to 50 minutes.

Meanwhile, in a 1 1/2- to 2-quart pan, mix milk with cornstarch. Bring to a rolling boil, stirring. Remove from heat and stir in egg yolks and peel. Stir constantly over low heat for 1 minute. Whip egg whites until foamy, then gradually beat in sugar until stiff peaks form.

Remove apples from oven; turn heat to 425|. Drain off and discard pan juices. Fill center of each apple with 1 teaspoon of jam. Fold custard into whites, then cover apples completely with custard mixture. Bake, uncovered, until topping is lightly browned, about 15 minutes; serve warm. Serves 8.

Photo: Fill baked apples with jam, then top with lemon custard and bake until light brown
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Oct 1, 1984
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