Apple Sonning

This delicious dessert can be eaten hot served with a hot sabayon sauce, or cold with the same sauce chilled and made with an additional egg yolk.

4 oz. butter

1 ½ lb. apples peeled, cored and sliced

2 teaspoon powdered cinnamon

1 oz. cornflour

6 oz. sugar eggs plus

1 egg yolk

3 egg yolks

1 oz. castor sugar

½ teaspoon arrowroot

1 fl. oz. sherry

Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Grease a souffle dish or pudding basin with a little butter and dust lightly with flour.

Melt the butter in a medium-sized saucepan over moderate heat. Add the apples and cinnamon. Cover and simmer until the apples are soft.

Rub the apples through a sieve. Put the pulp back in the saucepan and add the cornflour and sugar. Stir with a wooden spoon over low heat until the mixture thickens. Remove from the heat and turn into a mixing bowl to cool.

In a large bowl, using a whisk or a rotary beater, whisk the eggs and yolk until they are very pale. Fold the beaten eggs into the apple mixture and mix well. Pour into the souffle dish and bake for 1 hour.

Just before the dessert is ready, make the sauce. In a medium-sized bowl, whisk the egg yolks with the sugar and arrowroot until they are almost white. Stand the bowl in a pan of hot water over a low heat and whisk until the sauce becomes thick.

Add the sherry and raise the heat until the water boils. Whisk for a minute or two more. Pour the sauce into a sauce boat or bowl and, if serving the dessert hot, serve immediately.

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