Pommes Irène (Apples Irène)

Ingredients

• Fine apples
• Syrup
• Vanilla sugar
• Glace à la Vanille
• Purée of cooked prunes
• Meringue italienne
• Kirsch

Instructions

1. Peel fine apples and cook them in syrup, keeping them a little firm.
2. When cold, carefully remove the pulp so as to form cases.
3. Pass the pulp through a sieve, sweeten it with vanilla sugar and put a layer of it in the bottom of each apple.
4. Mix Glace à la Vanille with purée of cooked prunes, in the proportion of one third of the volume of the ice, and finish filling the cases with it.
5. Cover the ice with Meringue italienne flavoured with kirsch.
6. Colour the meringue briskly in the oven and serve at once.