6 tbsp sweet butter
3 tbsp all-purpose flour
1 cup milk
3/4 cup sugar
3 large egg yolks
1 1/2 tsp vanilla extract or cognac vanilla *
1 or 2 tb calvados (apple liquor)
4 large tart apples, peeled, cored and thin, ly sliced
5 large egg whites
1 pinch salt
4 almond macaroons, dried and crumble, d
VANILLA SAUCE
1/2 cup sugar
1 1/2 tbsp cornstarch
1 pinch salt
1 sliver of lemon peel
1 cup water
3 tbsp butter
1 tsp vanilla extract or cognac vanilla *
Directions
* To make cognac vanilla, get a fresh, fresh vanilla bean, cut
lengthwise and then crosswise exposing the tiny tiny seeds. Put into
an airtight container and pour on 2.5 oz. cognac or brandy per bean.
Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you'll
have a new taste sensation in vanilla flavoring.
Preheat oven to 375 F
Melt 3 T of the butter in a heavy saucepan. Add flour and blend in
well until smooth. Slowly add the milk, stirring constantly with a
whisk, over medium heat; cook until the mixture thickens, about 1
minute. Add 1/2 C sugar and beat hard. Add the egg yolks, blending
them in well. Remove the pan from the heat and add the vanilla, the
Calvados or brandy. Set aside, but keep it warm.
Melt the reaming butter in a skillet. Add the apples, sprinkled with
the remaining sugar and gently sauté until tender, about 7 or 8
minutes.Beat the egg whites with the salt until they hold stiff
peaks. Fold a small amount into the egg yolk mixture just to lighten
it up a little, then fold in the rest of the whites. Place half the
apples in a buttered shallow 1.5 quart baking dish. Cover the apples
with half the egg mixture. Add the remaining apples and sprinkle with
the macaroon crumbs. Cover the apples and macaroon with the remaining
egg mixture, filing the dish almost to the rim.Bake until the top is
golden brown and the pudding is fairly firm, 25 to 30 minutes. Serve
at once with Vanilla Sauce.
VANILLA SAUCE: Combine the sugar and cornstarch in a saucepan and mix
well. Add the salt, lemon peel and water. Bring to a boil and cook
over medium-high heat until the sauce is clear, 5 to 7 minutes.
Discard the lemon peel and add the butter. Remove the pan from the
heat and stir in the vanilla. If you want it creamier, add 1 or 2 T
heavy whipping cream.
Servings: 1 recipes
Apple & Almond Macaroon Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Cookie; Dessert; Fruit; Nut
The History of Recipes
Academics have proved the existence of recipes far back into antiquity, certainly as far back into recorded history as ancient Egypt, and maybe even further. Having said that, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius wrote some scripts detailing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient cooks made use of a good variety of spices and herbs, including many that are still in use today like bay, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and spices led to an outbreak in publications on food, some of which are now in private collections. By the arrival of the twentieth century, cook books are highly popular mostly as a result of higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Apple & Almond Macaroon Pudding recipe.
