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Baked Apples with Meringue

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 1 apple and 1/4 cup sauce)

Ingredients

  • 1 tablespoon stick margarine or butter
  • 2 cups chopped McIntosh or other cooking apple (about 2 apples)
  • 1 tablespoon dried currants or raisins
  • 1 tablespoon dark rum
  • 1 teaspoon brown sugar
  • 4 McIntosh or other cooking apples
  • 1/2 cup maple syrup
  • 1/2 cup apple cider
  • 2 large egg whites
  • 1/4 cup granulated sugar

Nutrition Information

  • calories 302
  • caloriesfromfat 11 %
  • fat 3.6 g
  • satfat 0.7 g
  • monofat 1.3 g
  • polyfat 1.1 g
  • protein 2.1 g
  • carbohydrate 69.2 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 65 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 350°.

  2. Melt margarine in a large skillet over medium-high heat; add 2 cups chopped apple, and sauté 5 minutes. Stir in currants, rum, and brown sugar, and cook 1 minute. Set aside.

  3. Core 4 apples, cutting to, but not through, bottoms. Enlarge cavity of each apple by cutting out about 1 inch around inside of core. Peel top half of each apple. Place apples in an 8-inch square baking dish. Spoon 1/2 cup apple mixture into center of each apple. Pour maple syrup and cider over apples; cover dish with foil. Bake at 350° for 15 minutes. Remove from oven; uncover dish.

  4. Beat the egg whites at high speed of a mixer until foamy. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon the mixture into a pastry bag fitted with a star tip. Pipe the egg white mixture onto tops of apples. Bake the apples at 350° for an additional 20 minutes or until lightly browned. Serve baked apples with sauce.

  5. Note: A heavy-duty zip-top plastic bag can be used instead of a pastry bag. Spoon egg white mixture into bag; Snip 1 bottom corner of bag for opening.