Rome Dessert
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g fine apples
- dl alcoholic white wine
- g sugar
- dl milk
- egg yolks
- g sugar
- g flour
- vanilla sugar
- egg whites
- g powdered (icing) sugar
Instructions
- Core and peel the apples, poach gently in white wine and sugar without breaking; lift out dry and stand upright in a heatproof dish.
- Make a custard cream from milk, yolks, sugar, flour and vanilla; pour over the apples.
- Whip the reserved whites with icing sugar and cover the cream.
- Colour the top in a Dutch oven, brush with the reduced apple syrup, and serve. Serves 7-8.