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What You Need:
(To Serve: 6)
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¼ pound unsalted butter, softened
2/3 cup sugar
3 egg yolks
½ cup ground blanched almonds
2 teaspoons lemon juice
3 egg whites
Pinch of salt
2 cups cold water
¼ lemon
4 large tart cooking apples
½ cup sugar
2 teaspoons unsalted butter, softened
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Translate this recipe:
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| How To Cook: |
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1. In a 1½ -to 2-quart saucepan, combine the cold water, the juice of the lemon quarter and the lemon quarter itself. Halve, peel and core each apple and, as you proceed, drop the halves into the lemon-water to prevent discoloration.
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2. Then stir the sugar into the water. Bring it quickly to the boil, stirring occasionally, lower the heat and simmer uncovered for 6 to 8 minutes, or until the apples are tender. Remove them from the pan and drain on a cake rack.
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3. Preheat the oven to 350°. With a pastry brush or paper towel, grease a shallow baking dish (just large enough to hold the apples in one layer) with the 2 teaspoons of soft butter.
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4. Place the apple halves in it side by side, cut side down. Cream the ¼ pound of butter by using an electric beater set at medium speed, or by beating it against the sides of a bowl with a wooden spoon until it is smooth.
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5. Now beat in the 2/3 cup of sugar, a little at a time, then the egg yolks one by one, and last the almonds and lemon juice. With a balloon whisk or electric beater, beat the egg whites with a pinch of salt in a large mixing bowl (preferably of unlined copper) until they form stiff, unwavering peaks.
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6. Mix 2 tablespoons of the stiff egg whites into the creamed sugar-butter-egg mixture, then gently fold the remaining mixture into the egg whites with a rubber spatula, using an under-over rather than a stirring motion.
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7. Spread the almond topping lightly over the poached apples and bake in the center of the oven for about 20 minutes, or until the surface is golden. Serve at room temperature.
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