This is an old German recipe.
1/2 cup granulated sugar
1/2 cup water
6 large apples, pared and cored
2/3 cup heavy cream
1 egg
1/3 cup granulated sugar
1/4 cup finely ground almonds
In a large, covered skillet, combine the 1/2 cup of granulated sugar with the water. Arrange the apples in the liquid and simmer uncovered for about 10 minutes or until apples are just tender. Remove the apples from the liquid and refrigerate them. Just before serving: Heat the heavy cream to lukewarm. Beat the egg until thick then gradually beat in the 1/3 cup of sugar and the lukewarm cream. Add the ground almonds. Pour over the apples.
Yields six servings.
1/2 cup water
6 large apples, pared and cored
2/3 cup heavy cream
1 egg
1/3 cup granulated sugar
1/4 cup finely ground almonds
In a large, covered skillet, combine the 1/2 cup of granulated sugar with the water. Arrange the apples in the liquid and simmer uncovered for about 10 minutes or until apples are just tender. Remove the apples from the liquid and refrigerate them. Just before serving: Heat the heavy cream to lukewarm. Beat the egg until thick then gradually beat in the 1/3 cup of sugar and the lukewarm cream. Add the ground almonds. Pour over the apples.
Yields six servings.
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