Desserts

Baked Apple “Soufflé” with Apricot Sauce

Baked Apples

6 very small apples, about 4-inch diameter
2 T apple brandy
Pinch of ground cinnamon
4 egg whites
½ C sugar
Pinch of ground cloves
3 T Apple Cider Reduction (recipe follows)

Directions:

Preheat oven to 425°F. Cut off the top of the apples, about 1/8 of the way down. Save the tops. With grapefruit knife or melon baller, scoop out insides of apples, leaving a thin but sturdy shell. To make the applesauce, put the apple tops and insides of the apples in a heavy saucepan; add the apple brandy and ground cinnamon. Cover and cook over the lowest setting until apples are soft, about 15 minutes. Stir occasionally. Work through a food mill and chill. Beat egg whites to soft peaks, then add sugar and whip until stiff. Fold in the chilled applesauce, a pinch of cinnamon, cloves, and Apple Cider Reduction. Spoon into hollowed apple shells, mounding slightly. Place on a baking sheet and bake about 12 to 15 minutes. To serve, spoon some apricot sauce on plate and top with apple. Sprinkle with a little cinnamon and cardamom, to garnish.

Servings:

6

Apricot Sauce

6 oz. dried apricots
1 T sugar
½ tsp cardamom
Juice of ½ lemon
Enough water to cover apricots and sugar

Directions:

Combine apricots, sugar, cardamom, and lemon juice in a non-aluminum saucepan. Add enough water to just cover the apricots. Over medium-low heat, cook the apricots until they are tender and the water is absorbed. Add 2 or 3 tablespoons of water. Cool and purée. May be served warm.

Apple Cider Reduction

Directions:

Take 1 quart of cider and place in non-aluminum saucepan over medium heat. Reduce to syrup, skimming the liquid occasionally. Cool.

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