Free Cooking Recipes

This delicious dessert can be eaten hot served with a hot sabayon sauce, or cold with the same sauce chilled and made with an additional egg yolk.

6 SERVINGS
4 oz. [2 cup] butter
1 lb. apples peeled, cored and sliced
1/2 teaspoon powdered cinnamon
1 oz. cornflour [1/4 cup cornstarch]
6 oz. [3/4 cup] sugar
2 eggs plus 1 egg yolk
SABAYON SAUCE
3 egg yolks
3 oz. castor [3/8 cup fine] sugar
1/2 teaspoon arrowroot
4 fl. oz. [1 cup] sherry

Directions:

1. Preheat the oven to warm 325°F (Gas Mark 3, 170˚C). Grease a soufflé dish or pudding basin with a little butter and dust lightly with flour.
2. Melt the butter in a medium-sized saucepan over moderate heat. Add the apples and cinnamon. Cover and simmer until the apples are soft.
3. Rub the apples through a sieve. Put the pulp hack in the saucepan and add the cornflour and sugar. Stir with a wooden spoon over low heat until the mixture thickens. Remove from the heat and turn into a mixing bowl to cool.
4. In a large bowl, using a whisk or a rotary beater, whisk the eggs and yolk until they arc very pale. Fold the beaten eggs into the apple mixture and mix well. Pour into the soufflé dish and bake for 1 hour.
5. Just before the dessert is ready, make the sauce. In a medium-sized bowl, whisk the egg yolks with the sugar and arrowroot until they are almost white. Stand the bowl in a pan of hot water over a low heat and whisk until the sauce becomes thick. Add the sherry and raise the heat until the water boils. Whisk for a minute or two more. Pour the sauce into a sauce boat or bowl and, if serving the dessert hot, serve immediately.