APPLE AND BLACKBERRY MERINGUE

APPLE AND BLACKBERRY MERINGUE
serves 6


225g (8oz) shortcrust pastry
900g (2 lb) cooking apples, such as Bramleys, peeled, cored and sliced
1 cinnamon stick, halved
juice of 1 lemon
115-140g (4-5oz) caster sugar
225g (8oz) blackberries, thawed if frozen
50g (1 3/4 oz) toasted flaked almonds

for the meringue
2 large egg whites
115g (4oz) caster sugar

Preheat the oven to 200C (gas mark 6, 400F). Roll out the pastry
and use to line a 20 cm fluted loose-bottomed flan tin. Line with foil or
greaseproof paper and fill with baking beans, then bake blind for about 15
minutes. Remove the beans and paper and return to the oven for about 5-10
minutes until the pastry has dried out. Lower the temperature to 160C
(gas mark 3, 325F).

In a pan, gently heat the apples, cinnamon, lemon juice and sugar (to taste)
with two to three tablespoons of cold water for 10-15 minutes, until the
apples are soft and pulpy. Remove the cinnamon, then fold in the
blackberries and pile the mixture into the pastry case.

Make the meringue: in a clean grease-free bowl, whisk the egg whites until
white and foamy. Whisk in 50g (1 3/4 oz) of the sugar until the mixture
stiffens and becomes glossy, then fold in the remaining sugar. Spoon the
meringue over the apple and blackberry filling. Using a palette knife,
spread the meringue out evenly, pulling into peaks. Scatter the almonds on
top and bake for 25-30 minutes until the meringue is a crisp, pale golden
brown on top, but still squishy inside.


Stephen Baird
http://www.vegetarians.org.uk - Home of the Vegetarian WebRing

Source:

rec.food.cooking, rec.food.recipes