APPLE DREAM

 

I just read Kevin West's post on his wonderful home canning blog "Saving the Season" about his road trip to the apple-growing community Oak Glen in the San Bernardino Mountains. His bountiful apple harvest brought back memories of the "Crème aux Pommes" - a dessert made with apples - my mom would make. I loved this light, fruity dessert so much that I would eat the whole bowl that was intended to feed our family of four all by myself. Needless to say that they were not amused...Here's the recipe!

2 pounds aromatic apples

1/2 cup water

3 tablespoons sugar

2 eggs

1/2 vanilla bean

1 teaspoon confectioner’s sugar

1 teaspoon corn starch

zest of one lemon

Peel, core and slice apples approximately 1/4 “ thick. Toss apples in a pan add water and sugar. Cook until tender. Drain water. Purée apples with mixer. Add some drops of lemon juice to prevent browning.

Separate eggs. Put egg whites aside.

Put egg yolks in a bowl. Slice the vanilla bean open and scratch out the seeds (you can use vanilla extract if you prefer), add to egg yolks together with confectioner’s sugar, corn starch, lemon zest and whisk everything together until the egg yolks are frothy. 

Incorporate egg yolk mix to puréed apples.

Beat the egg withes until they form peaks, and carefully add beaten egg whites to the apple mix. Volià!

Now you can serve the “Crème aux Pommes” in cups or glasses and add a dollop of whipped cream.