I love reading the book “Science in the kitchen and the art of eating well” by Pellegrino Artusi because I find it interesting and amusing. I’m sorry that he never went down to Rome and that he didn’t write roman recipes in his book, but I did find this homage to our beautiful city.
This dessert is warm, creamy, comforting
Sweet Rome
- Preparation time: 20 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 5-6 apples
- 1 cup of dry white wine
- ½ cup (130 grams) of sugar
- For the meringue:
- 3 egg whites
- 2 cups (220 grams) of icing sugar
- For the custard:
- 1 cup of milk
- 3 yolks
- 5 tablespoon (60 grams) of sugar
- 2 tablespoon (20 grams) of cornstarch
- Instructions
- Peel the apples by removing the core with a small knife.
- Arrange the apples in a pan, adding the wine and sugar. Cook over a high heat for about ten minutes, making sure that they do not go through cooking and pulping.
- Meanwhile, prepare the custard.
- Bring the milk to the boil in a pan. In a bowl, mix the egg yolks with the sugar and the cornstarch. Pour in the boiling milk and mix well with a whisk. Cook it, stirring with a whisk.
- Allow the cream to cool before using it.
- Meanwhile, in a glass bowl, whisk the egg whites, adding the icing sugar a little at a time.
- Arrange the baked apples on a greased baking pan. Fill the center with cream and top with a spoonful of meringue.
- Bake them in a preheated oven at 400 °F and with the grill on for a few minutes.
- Serve with the wine sauce.
Tips to ensure the success of the dish:
- Buy apples that are firm and not overripe
- Cooking in the oven is indicative. It should be checked to ensure the meringue turns nut-colored without burning.
