Prune and Apple Meringue Flan

A delicious combination of prunes, apples and sweet meringue makes this pie an ideal dessert.

1 X 9-inch Flan Case made with shortcrust pastry, uncooked

6 oz. prunes, soaked overnight, drained, stoned and halved

8 oz. cooking apples, weighed after peeling, coring and slicing

1 teaspoon lemon juice

2 oz. sultanas or seedless raisins teaspoon ground cinnamon

2 tablespoons sugar

3 egg whites

6 oz. castor sugar

Preheat the oven to fairly hot 400’F (Gas Mark 6, 200°C).

Place the flan case on a baking sheet.

In a medium-sized mixing bowl, com-bine the prunes, apples, lemon juice, sultanas or seedless raisins, cinnamon and 1 tablespoon of the sugar. Transfer the mixture to the flan case, smoothing it out evenly with a fiat-bladed knife. Sprinkle over the remaining sugar. Place the baking sheet in the centre of the oven and bake the flan for 15 minutes.

Meanwhile, in a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Beat in 1 tablespoon of the castor sugar and continue beating until the meringue is stiff and glossy. With a metal spoon, fold in the remaining sugar.

Remove the baking sheet from the oven. Reduce the oven temperature to moderate 350CF (Gas Mark 4, 180°C).

Spoon the meringue over the filling to cover it completely. Pull the meringue, using the back of the spoon, into decora- tive peaks.

Return the flan to the oven and continue baking for 20 to 25 minutes or until the meringue has set and is golden brown.

Remove the baking sheet from the oven. Transfer the flan to a serving dish and serve immediately.

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