CookEat Recipe
Dolce Roma: Apples with Custard and Meringue
Whole cored apples poached in white wine, covered with vanilla custard and a lightly browned meringue, then brushed with reduced apple-wine syrup.
Method
Steps
Step 1
Gather the ingredients: 600 g firm fine-textured apples, about 5–6 small to medium apples; 200 ml white wine; 200 g caster sugar: 130 g for the apples and 70 g for the custard; 400 ml whole milk; 3 eggs, separated: yolks for the custard and whites for the meringue; 20 g plain flour; 5 g vanilla sugar; 20 g icing sugar.
Step 2
Core the apples through the centre while keeping each fruit whole, then peel. Put in a snug saucepan with the white wine and 130 g caster sugar. Simmer gently, turning carefully, for about 12–20 minutes until just tender but still whole; the time depends on the apples. Lift out and drain, reserving all the cooking syrup. Place in an ovenproof serving dish with their core openings vertical.
Step 3
For the custard, whisk the three yolks with the remaining 70 g caster sugar, flour and vanilla sugar. Gradually whisk in the milk. Cook over gentle heat, stirring continuously, until thick and smooth and at least 74°C, then pour over and around the apples.
Step 4
Heat the oven to 160°C. Whisk the three reserved whites to firm peaks, then beat in the icing sugar. Spread this light meringue over the custard, covering the surface. Bake for about 15–25 minutes until the meringue is lightly golden and cooked through, reaching at least 74°C in its thickest part; browning the surface alone is not enough. If it colours before cooking through, shield loosely with baking paper.
Step 5
Meanwhile, simmer the reserved apple-wine syrup until reduced to a brushable syrup, about 5–10 minutes as needed. Let it cool slightly. Just before serving, brush a thin layer gently over the browned meringue; do not pour on a heavy pool. Serve promptly, spooning portions to include apple, custard and meringue. If keeping leftovers, cool promptly, refrigerate at 4°C or colder within 2 hours and eat within 2–3 days.
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