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Serves 6.
6 Firm Apples, such as Gala
¼ Cup Brown Sugar, firmly packed
¼ Cup Sugar
1 tsp. Ground Cinnamon
¼ tsp. Lemon Zest
1 Tbs. Unsalted Butter
2 Egg Whites
2 Tbs. Raisins
2 Tbs. Chopped Nuts
METHOD:
Preheat oven to 400° F. Combine sugars, cinnamon, lemon rind, raisins and nuts. Wash and remove core to ½” of bottom of apples (use a melon-baller to help keep bottom portion of apple
intact).
Lightly whisk the egg whites. Carefully fold half of the egg whites into sugar mixture. Fill the apples with the egg white and sugar mixture, then dot with butter. Brush with remaining egg whites. Place apples into an 8 x 8” pan. Bake in 400° F oven for approximately 30 minutes – or until tender but not mushy (test with paring knife). Remove from the oven and baste the apples several times with the pan juices. Serve hot or chilled with Crème Anglaise.
Crème Anglaise:
1 ½ Cups Milk
8 Egg Yolks, slightly beaten
1/3 Cup Sugar
1/8 tsp. Salt
1” Vanilla Bean, split in half lengthwise
1 Tbs. Rum, Sherry or Bourbon (optional)
METHOD:
In stainless steel bowl, whisk together egg yolks, sugar and salt until well incorporated and pale yellow in color.
In a saucepan over medium heat, bring milk and vanilla bean just to a boil. Reduce heat to low until ready to use. Meanwhile, fill bottom of double boiler pan or separate saucepan with 2 inches water. Bring water to simmer over medium heat.
Temper egg yolk mixture by taking one third of the scalded milk and whisking it into the egg yolk mixture. Next, slowly pour the remaining milk into bowl with egg yolks. Place bowl on top of simmering water and continue to cook, stirring constantly until the sauce just begins to thicken and coats the back of a spoon (about 10 minutes). Strain immediately into a container placed over an ice-water bath. Stir frequently as it cools.
Remove vanilla bean and scrape the seeds back into sauce. When sauce has completely cooled, add in the liqueur.
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