Printer Friendly

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.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Publication:Sunset
Date:Oct 1, 1984
Words:191
Previous Article:Sesame chicken.
Next Article:Soup's the answer.
Topics:


Related Articles
The time is ripe for apples.
A sweeter, simpler souffle, this is a brunch showstopper.
Three vegetable souffle: it's tender, savory.
Sunset's apple classics (recipes)
Trimmer souffle with just a few changes.
From six decades of 'Sunset' recipes.
Baked apples.
It's apple time.
Baked apples.
It's Apple Time.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters