Applesauce w/ Meringue Cap

By Gigirox

Ingredients

• For applesauce:
• 3 pounds apples, preferably a mixture of Granny Smith and Golden Delicious, peeled, cored, and cut into 1/2-inch-thick slices
• 1/2 cup good-quality apple juice or cider
• 1 Tbs fresh lemon juice
• Scant 1/2 cup granulated sugar
• 1/2 tsp pure vanilla extract
• For meringue:
• 1/2 cup egg whites (about 4 large whites)
• A pinch of salt
• 1 cup granulated sugar

Preparation

Step 1

In a large saucepan or Dutch oven, combine the apples, apple juice, and lemon juice. Cover the pan, place it over low heat, and bring the mixture to a simmer. Cook, stirring often, until the apples are tender and beginning to fall apart, about 20 minutes. Stir in the sugar, and cook until it dissolves, stirring, about 1 minute. Remove the pan from the heat, and using an immersion blender, puree the mixture to a smooth sauce. Stir in the vanilla extract; then set the applesauce aside while you prepare the meringue.

Preheat the oven to 225 degrees Fahrenheit.

Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment—or, alternatively, a medium mixing bowl. Add the salt. Beat the egg whites at medium speed until they are opaque and loosely foamy. Increase the mixer speed to high, and add the sugar in a very slow, very gradual stream; do not rush. Beat until the meringue is glossy and bright white and holds very silky peaks.

Spoon and scrape the applesauce into a baking dish or several individual-size baking dishes; I like to use a 2-quart Pyrex bowl or about 10 ½-cup ramekins. [You may have a tad bit of meringue left over.] Using a rubber spatula, scoop the meringue on top of the applesauce, and gently coax it evenly to the edges of the dish. Slide the dish or dishes into the oven, and bake for about 1 hour and 45 minutes, or until the meringue is firm and feels crisp and dry to the touch. Cool slightly. Serve warm or at room temperature.