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What You Need:
(To serve 4 to 6)
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1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
6 large eating apples (preferably Rome Beauty or red or yellow Delicious), about 2½ pounds
1 cup heavy cream, chilled
6 tablespoons sugar
¼ teaspoon vanilla extract
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Translate this recipe:
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| How To Cook: |
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1. In a large chilled mixing bowl, beat the cream with a whisk or a rotary or electric beater until it begins to thicken. Sprinkle in 3 tablespoons of sugar and the vanilla extract; continue beating until the cream is firm enough to hold stiff unwavering peaks on the beater when it is lifted from the bowl.
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2. Combine the orange juice, lemon juice and the remaining 3 tablespoons of sugar in another large bowl. Working with one apple at a time, quarter, peel, and core it and immediately grate it into the sugared juice with the coarse side of a grater. Stir the grated apples occasionally to keep them well moistened and to prevent them from discoloring.
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3. Chill the whipped cream and the apple mixture separately until you are ready to serve them. (Tightly covered, whipped cream can be kept for an hour or so.) At the last possible minute, fold the apple mixture into the whipped cream with a rubber spatula, blending them together lightly but thoroughly. Spoon the apple cream into chilled individual dessert bowls or parfait glasses and serve immediately.
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