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Valentine's Day
Recipes > Romantic Dinner Menus with
Recipes > Cornish Hens
Scheherazade and Tender-Hearts Salad
Forbidden Fruit Soufflé
Serves 2
Ingredients:
2 large unblemished cooking/eating apples
1/2 lemon
1 cup unsweetened
applesauce
2 teaspoons honey
Ground cinnamon to taste
Ground nutmeg to taste
2 tablespoons applejack or Calvados, divided (optional)
1 large egg white
Confectioners' sugar
Directions:
Preheat oven to 3750F. Lightly grease baking dish. Wash
apples and, if necessary, cut a thin slice off bottom of each apple to
make it stand upright. Cut a 1/2-inch slice off tops of apples. Using a
small, sharp knife and a grapefruit spoon, hollow out apples, leaving a
shell 1/4-inch thick. Rub inside and top edges of apple shells with lemon
to keep them from discoloring.
In small, heavy-bottomed saucepan over low heat, combine
applesauce, honey, cinnamon, nutmeg and 1 to 2 teaspoons applejack. Cook,
stirring often, until heated through but not boiling. In small bow, with
mixer at high speed, beat egg white until stiff but not dry. Into
medium-sized mixing bowl, pour hot applesauce. Add half the egg white;
fold in with a rubber or wooden spatula. Add remaining egg white and fold
in gently.
Sprinkle inside of apple shells lightly with additional cinnamon and
nutmeg. Place apple shells in prepared baking dish; carefully fill with
applesauce mixture, doming the top.
Bake in center of oven for 15 to 17 minutes or until
soufflés have risen and are very lightly browned on top. Remove soufflés
from oven and sprinkle lightly with confectioner's sugar. To flame
soufflés, in small saucepan, heat remaining applejack until barely warm.
Using a long match, light applejack and pour over soufflés. Serve at once.
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