Post by chief_cook2 on May 12, 2007 15:36:00 GMT -6
5 tart cooking apples -- (about 2 1/2 lbs) 3 tbsp water 1/2 c maple syrup 1/2 c raisins 1/2 tsp ground cinnamon 1 tsp grated lemon rind 8 to 10 slices white or raisin bread 4 eggs 1 c milk 1 c heavy cream 1/2 c sugar 1/8 tsp ground nutmeg 2 to 3 tbl red currant jelly
Pare, quarter and core apples. Slice quarters roughly into a lg saucepan; Add water. Cover; Cook over med heat, stirring often until tender, about 20 min. Stir in maple syrup, raisins and cinnamon; Cook uncovered for 5 min; Stir in lemon rind.
Generously butter a 6-c baking dish. Cut bread slices into triangles; Line bottom and sides of dish with bread, reserving enough to cover top. Spoon apple mixture into dish. Cover top with remaining bread.
Separate 3 of the eggs, placing whites in med bowl; Reserve. Combine yolks, the remaining egg, milk, cream, 2 tbl of the sugar and nutmeg in a lg bowl; Beat until well blended. Carefully pour over mixture in dish. Let stand 15 min for egg mixture to be absorbed into the bread. Bake @ 350°F for 35 min. (Place a piece of foil under dish in case juices bubble out)
Beat egg whites until foamy white and double in volume; Beat in remaining sugar, 1 tbl at a time, until meringue stands in firm peaks. Using a pastry bag with a large star tip, press meringue onto top of pudding.
Or spread meringue with the back of a spoon. Return to oven and bake 8-10 min or until golden; Cool on wire rack. Just before serving, press jelly through a wax paper cone over meringue or beat jelly with a fork and decorate meringue.
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