Lithuanian Apples In Meringue Recipes

Steps:

• Core 6 apples by cutting a cone from the top of each with a paring knife. With a melon baller, scoop out seeds down to the bottom. Juice the lemon into cavity of each apple, and sprinkle each apple with 1/2 teaspoon sugar. Place 3 apples on a microwave-safe plate, and loosely cover with plastic wrap. Microwave on high power until the apples are translucent and cooked through but not caving in, about 3 1/2 to 4 minutes. Remove from the microwave, and repeat with another 3 apples. This cooking time will vary from oven to oven, so turn them occasionally, and check the window periodically. They will bubble up with juices when almost done.
• Preheat the oven to 450 degrees. Peel, core, and slice the remaining 4 apples into 1/4-inch-thick wedges. In a large saucepan, melt butter over high heat. Add apple wedges, and toss to coat. Saute for about 1 minute, and sprinkle 1/4 cup sugar over the apple wedges. Saute, tossing often, until the apples are brown and translucent. Carefully add brandy (it may ignite), and toss again.
• Transfer microwaved apples to a baking sheet, and stuff with the sauteed apples. Set aside in a warm place.
• Fill a pastry bag fitted with Ateco No. 5 star or any other large star tip with meringue, and pipe out meringue onto each apple in decorative swirls. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve warm with caramel sauce.

Steps:

• Place the apples in a saucepan with water to cover, add the cup of sugar, bring to a simmer and cook until the apples are tender, about 25 minutes. This step may be done in advance but the apples should be reheated before continuing with the recipe.
• Preheat oven to 300 degrees.
• Drain the apples and place them in a round baking dish, mounding them into a pyramid.
• Beat the egg whites until they begin to peak, then gradually beat in the 2 tablespoons of sugar and the lemon peel. Continue beating until the egg whites hold firm peaks but are not dry.
• Cover the apples with the meringue, place in the oven and bake 15 minutes, until the meringue begins to brown. Serve at once.

Steps:

• Peel, core and slice apples, not too thin.
• Make a syrup with the water and the sugar.
• Add the spices, apples and raisins.
• Cook covered until tender, but still hold their shape.
• Add the liqueur and the honey.
• Place in a baking dish.
• Make Italian Meringue------------------.
• Stir sugar and water over heat until sugar is completely dissolved.
• Let cook until a thick syrup.
• Meanwhile, whip with an electric beater the whites until they form soft peaks.
• Slowly pour the hot syrup into the whites, beating all along until cool.
• Spread meringue on top of apples, bake in preheated 350 F oven until golden.
• Chill.

Steps:

• Mix together flour, butter, sugar, vanilla, egg yolk, sour cream and baking powder. Work until smooth. Place in fridge for 30 minutes.
• Meanwhile, preheat oven to 350 degrees.
• Roll out dough and placed on a small, greased cookie sheet. Pierce with a fork in several places before putting it into the oven. Bake at 350 for 25 - 30 minutes or until lightly golden. Remove and cool slightly.
• Lower oven temp to 300 degrees.
• Spread the marmalade over the top of the pastry.
• Whip the egg whites with the cream of tartar, sugar and vanilla until stiff peaks form. Spread over the pastry. Bake at 300 degrees for 15 - 20 minutes or until meringue develops a slight "blush".

Steps:

• Steam the apples in a little water until they are soft, but not mushy.Drain them; place in a greased casserole dish.
• Beat egg whites, slowly adding sugar and cinnamon to taste. They should form stiff peaks, but not look dry. Arrange mixture on top of the apples.
• Bake at 325 for 20 - 25 minutes or until the meringue gains a little color. Serve warm.