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Baked Meringue Apples

You will get the best results if you use one of the apples listed here. Microwaving cooks the shells quickly and preserves their color.

  • servings: 6

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Ingredients

  • 10 Cortland, Jonathan, or Granny Smith apples, (about 4 pounds)
  • 1 lemon
  • 1/4 cup sugar, plus 1 tablespoon for sprinkling
  • 2 tablespoons unsalted butter
  • 2 tablespoons brandy or cognac
  • 1/2 recipe Swiss Meringue Swiss Meringue
  • Caramel Sauce

Directions

  1. Step 1

    Core 6 apples by cutting a cone from the top of each with a paring knife. With a melon baller, scoop out seeds down to the bottom. Juice the lemon into cavity of each apple, and sprinkle each apple with 1/2 teaspoon sugar. Place 3 apples on a microwave-safe plate, and loosely cover with plastic wrap. Microwave on high power until the apples are translucent and cooked through but not caving in, about 3 1/2 to 4 minutes. Remove from the microwave, and repeat with another 3 apples. This cooking time will vary from oven to oven, so turn them occasionally, and check the window periodically. They will bubble up with juices when almost done.

  2. Step 2

    Preheat the oven to 450 degrees. Peel, core, and slice the remaining 4 apples into 1/4-inch-thick wedges. In a large saucepan, melt butter over high heat. Add apple wedges, and toss to coat. Saute for about 1 minute, and sprinkle 1/4 cup sugar over the apple wedges. Saute, tossing often, until the apples are brown and translucent. Carefully add brandy (it may ignite), and toss again.

  3. Step 3

    Transfer microwaved apples to a baking sheet, and stuff with the sauteed apples. Set aside in a warm place.

  4. Step 4

    Fill a pastry bag fitted with Ateco No. 5 star or any other large star tip with meringue, and pipe out meringue onto each apple in decorative swirls. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve warm with caramel sauce.

Source
Martha Stewart Living, December/January 1996/1997

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