Baked Apple Halves with Almond Topping

Ingredients

• 1.450 millilitre water, cold; for poaching
• 2.0.5 lemon, juice and quarter used for poaching liquid
• 3.4 cooking apples, medium; peeled, cored and halved
• 4.113 gram castor sugar, for poaching liquid
• 5.10 millilitre butter, softened; for greasing baking dish
• 6.100 gram butter, for almond topping
• 7.150 gram sugar, for almond topping
• 8.80 millilitre ground almonds, for almond topping
• 9.10 millilitre lemon juice, for almond topping
• 10.3 eggs, separated
• 11.salt, pinch

Method

1. 1.In a saucepan combine the cold water, the juice of the lemon quarter, and the lemon quarter itself.
2. 2.Peel, core and halve each apple. As you proceed, drop the halves into the lemon water to prevent discolouration.
3. 3.Stir the sugar into the water. Bring quickly to the boil, stirring occasionally. Lower heat and simmer, uncovered, 6–8 minutes or until apples are tender. Remove apples from saucepan and drain on a cake rack.
4. 4.Preheat oven to 350°F (180°C). Grease a shallow baking dish — just large enough to hold the apples in one layer — with the 2 teaspoons of softened butter.
5. 5.Place apples in dish, side by side, cut side down.
6. 6.Cream the ½ lb butter until smooth. Beat in the sugar, a little at a time, then add the egg yolks one by one, and lastly the almonds and lemon juice.
7. 7.Beat the egg whites with a pinch of salt until they form stiff, unwavering peaks.
8. 8.Mix 2 tablespoons of the stiff egg whites into the creamed sugar-butter-egg mixture, then gently fold the remaining mixture into the egg whites using an under-and-over motion, rather than a stirring motion.
9. 9.Spread the almond topping lightly over the poached apples and bake in centre of oven for 20 minutes or until golden.
10. 10.Serve at room temperature.

Notes

• Card lists metric and imperial measurements side by side. Metric used as primary where consistent.
• If using larger apples, use a deeper dish and double the topping.