Adapted from a recipe of Tina Webb
cooked on behalf of the Greek supermarket "AB Vassilopoulos"
Ingredients (for 6 people)
For the apples:
6 large apples of your choice
1 tbsp of fresh lemon juice
20gr. of butter
1 tsp of ground cinnamon
a pinch of ground cloves (optional -my addition)
2 tbsp of finely chopped walnuts (optional -my addition)
50gr. of granulated sugar
3 eggs, separated
For the caramelised apples:
3 apples of your choice
50gr. of butter
50gr. of granulated sugar
1 tbsp of lemon zest
1 tbsp of fresh lemon juice
icing sugar to garnish
Method:
Preheat the oven to 190°C.
Cut the top off each apple and, using a small spoon, take out the flesh leaving a border of 1cm all around. Brush the cut edges of the apples with the lemon juice so they won't go black. Transfer the apples in a greased pyrex dish where they fit upright.
Chop the apple flesh and put in a saucepan with 1 tbsp of water. Cover with the lid and cook for about 5-8 minutes in medium-low heat until the apples are tender. Take off the heat and drain in a colander.
Transfer the cooked apples into a bowl, add the butter and beat with a hand mixer. Then add the cinnamon, the cloves (if used), the sugar, the walnuts (if used) and the egg yolks and mix.
In another bowl beat the egg whites into a firm meringue and add 1 tbsp into the apples mixture. Slowly but with sharp moves, using a metal spoon, incorporate into the mixture the rest of the meringue and gently mix.
Carefully fill the apples with the soufflé mixture and put in the oven. Bake for about 20-25 minutes until the mixture is raised and gets a nice golden colour.
In the meantime, peel the rest of the apples, core them and cut into thin slices. In a non-stick frying pan melt the butter on medium heat, add the apple slices and cook until they get a light golden colour. Add the sugar, the zest and the juice of the lemon and stir with a wooden spatula. Simmer for a few minutes until the sauce gets the colour and the consistency of a light syrup. Keep them warn until the soufflés are ready.
When the baked apples are ready, serve immediately along with the caramelised apples dusting on top with some icing sugar.
For the apples:
6 large apples of your choice
1 tbsp of fresh lemon juice
20gr. of butter
1 tsp of ground cinnamon
a pinch of ground cloves (optional -my addition)
2 tbsp of finely chopped walnuts (optional -my addition)
50gr. of granulated sugar
3 eggs, separated
For the caramelised apples:
3 apples of your choice
50gr. of butter
50gr. of granulated sugar
1 tbsp of lemon zest
1 tbsp of fresh lemon juice
icing sugar to garnish
Method:
Preheat the oven to 190°C.
Cut the top off each apple and, using a small spoon, take out the flesh leaving a border of 1cm all around. Brush the cut edges of the apples with the lemon juice so they won't go black. Transfer the apples in a greased pyrex dish where they fit upright.
Chop the apple flesh and put in a saucepan with 1 tbsp of water. Cover with the lid and cook for about 5-8 minutes in medium-low heat until the apples are tender. Take off the heat and drain in a colander.
Transfer the cooked apples into a bowl, add the butter and beat with a hand mixer. Then add the cinnamon, the cloves (if used), the sugar, the walnuts (if used) and the egg yolks and mix.
In another bowl beat the egg whites into a firm meringue and add 1 tbsp into the apples mixture. Slowly but with sharp moves, using a metal spoon, incorporate into the mixture the rest of the meringue and gently mix.
Carefully fill the apples with the soufflé mixture and put in the oven. Bake for about 20-25 minutes until the mixture is raised and gets a nice golden colour.
In the meantime, peel the rest of the apples, core them and cut into thin slices. In a non-stick frying pan melt the butter on medium heat, add the apple slices and cook until they get a light golden colour. Add the sugar, the zest and the juice of the lemon and stir with a wooden spatula. Simmer for a few minutes until the sauce gets the colour and the consistency of a light syrup. Keep them warn until the soufflés are ready.
When the baked apples are ready, serve immediately along with the caramelised apples dusting on top with some icing sugar.
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