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.
Step 4
Cook over gentle heat, stirring continuously, until thick and smooth and at least 74°C, then pour over and around the apples.
Step 5
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.
Step 6
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 7
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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