pommes-soufflées

Puffed apples with cider

For 4 people | Preparation: 10 minutes | Cooking: 15 minutes

Ingredients

  • 4 very big Renetta Canada
  • 1 glass of Val de Rance semi-dry cider
  • 500g small apples
  • ½ jar of apricot jam
  • 2 egg whites
  • a little icing sugar

Preparation

  • Wash and dry the 4 big apples, core them in shape of hollow section, keep the pulp removed
  • Peel the small apples, cut into cubes
  • Add the pulp removed from the 4 big apples and cook with 1 cider glass without adding sugar
  • When this compote is cooked, mix with apricot marmalade and sieve or mix all in a blender; this preparation should be thick Beat the egg whites into a firm peak, incorporate them very gently in the marmalade, but without beating or turning, but by lifting and cutting the mixture
  • Fill in the big apples with it, sprinkle with icing sugar
  • Turn on the oven thermostat 8. Butter a dish in which you drop the apples, cook 8 to 10 minutes in a hot oven
  • Serve immediately.

Message from the Cellar master:
” Sweetness without bitterness with apples acidity»

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