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Recipe by: adreinne
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See below ingredients and instructions of the recipe
3 lg Tart apples, peeled, cored 1/4 l White wine (1 cup plus 1
-and sliced -Tbsp)
3 Egg whites For baking:
Grated peel of 2 lemons 30 g Butter (2 Tbsp)
6 tb Sugar 2 tb Sugar
Central Swabia
In the wine, stew the apples until tender and mushy. Force through a
sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites
to stiff peaks and then carefully fold into the apple mixture. Fill
the whole into a buttered ovenproof dish (Jena Glass*), dust with 2
tablespoons sugar, and slowly bake at 250 degrees F for about half an
hour.
Serves 4.
((*Note: Jena Glass is similar to Pyrex. K.B.))
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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