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
It is possible to follow the history of `recipes` way back into the far past, at least as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
During the time of the Roman Empire a roman called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into starters, main course and desserts, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs made use of many spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and parsley. In the fifteenth century, people returning from the crusades brought us many foods and spices from the East, including spices such as coriander, basil and rosemary. These new spices and herbs was responsible for an increase in recipe books, many of which still exist in private cookery archives. By the arrival of the 20th century, cookery publications are in high demand, as a result of increased literacy, more spare time and disposable income. |
We hope you enjoy this Apple & Almond Macaroon Pudding recipe.
