Rome Dessert

Ingredients

• 600 g fine apples
• 2 dl alcoholic white wine
• 130 g sugar
• 4 dl milk
• 3 egg yolks
• 70 g sugar
• 20 g flour
• vanilla sugar
• 3 egg whites
• 20 g powdered (icing) sugar

Instructions

1. Core and peel the apples, poach gently in white wine and sugar without breaking; lift out dry and stand upright in a heatproof dish.
2. Make a custard cream from milk, yolks, sugar, flour and vanilla; pour over the apples.
3. Whip the reserved whites with icing sugar and cover the cream.
4. Colour the top in a Dutch oven, brush with the reduced apple syrup, and serve. Serves 7-8.