Delicious adaptation of a traditional recipe, Scandinavian Almond Apples may be served with lots of whipped cream for a really filling dessert.
6 oz. sugar
12 fl. oz. water
7 firm cooking apples, peeled and cored
1 teaspoon butter
3 oz. butter
4 oz. sugar
6 oz. ground almonds juice and grated rind of 1 lemon 2 eggs, separated
In a saucepan large enough to contain the apples in one layer, dissolve the sugar in the water over high heat. When the water boils, reduce the heat to moderate and boil the syrup, without stirring, for 5 minutes. Add the apples, cover the pan and cook for 8 to 10 minutes or until the apples are tender but still firm.
Meanwhile, preheat the oven to warm 325°F (Gas Mark 3, 170°C). With the teaspoon of butter, grease a baking tin large enough to take the apples in one layer. Set aside.
To make the topping, in a medium-sized mixing bowl, beat the butter and sugar together with a wooden spoon until they are soft and creamy. Beat in the almonds, lemon juice and rind and egg yolks, beating constantly until the ingre Scandinavian Almond Apples – slightly tart apples baked with a crusty almond, egg and butter topping. dients are thoroughly blended.
In a second medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, fold them into the ground almond mixture.
When the apples are cooked, remove the pan from the heat. Using a slotted spoon, transfer the apples to the prepared baking tin. Pour over the syrup. Spread the topping over the apples and place the tin in the oven. Bake the mixture for 20 minutes or until the topping is golden brown and cooked.
Remove the tin from the oven and allow the mixture to cool in the tin for 10 minutes. Serve warm.