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Associate.com - Share Your Recipe!

Recipe Name: Apple And Almond Macaroon Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Tablespoon(s) Sweet butter
3 Tablespoon(s) All-Purpose Flour
1 Cup(s) Milk
3/4 Cup(s) Sugar
3 Egg yolks
1 1/2 Teaspoon(s) Vanilla extract or
cognac vanilla *
1 Or 2 Tb Calvados
apple liquor
4 Tart apples, peeled cored
and thinly sliced
5 Egg whites
1 Pinch(s) Salt
4 Almond macaroons, dried
and crumbled
1 1/2 Tablespoon(s) Cornstarch
1 Sliver of lemon peel
1 Cup(s) Water
3 Tablespoon(s) Butter
Directions:
To make cognac vanilla, get a fresh, fresh vanilla bean, cut
lengthwise and then crosswise exposing the tiny tiny seeds. Put into
an airtight container and pour on 2.5 oz. cognac or brandy per bean.
Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you'll
have a new taste sensation in vanilla flavoring. Preheat oven to 375 F
Melt 3 T of the butter in a heavy saucepan. Add flour and blend in
well until smooth. Slowly add the milk, stirring constantly with a
whisk, over medium heat; cook until the mixture thickens, about 1
minute. Add 1/2 C sugar and beat hard. Add the egg yolks, blending
them in well. Remove the pan from the heat and add the vanilla, the
Calvados or brandy. Set aside, but keep it warm. Melt the reaming
butter in a skillet. Add the apples, sprinkled with the remaining
sugar and gently sauté until tender, about 7 or 8 minutes.Beat the
egg whites with the salt until they hold stiff peaks. Fold a small
amount into the egg yolk mixture just to lighten it up a little, then
fold in the rest of the whites. Place half the apples in a buttered
shallow 1.5 quart baking dish. Cover the apples with half the egg
mixture. Add the remaining apples and sprinkle with the macaroon
crumbs. Cover the apples and macaroon with the remaining egg mixture,
filing the dish almost to the rim.Bake until the top is golden brown
and the pudding is fairly firm, 25 to 30 minutes. Serve at once with
Vanilla Sauce. Vanilla Sauce: Combine the sugar and cornstarch in a
saucepan and mix well. Add the salt, lemon peel and water. Bring to a
boil and cook over medium-high heat until the sauce is clear, 5 to 7
minutes. Discard the lemon peel and add the butter. Remove the pan
from the heat and stir in the vanilla. If you want it creamier, add 1
or 2 T heavy whipping cream. Submitted By RHOMMEL@GNN.COM (RICHARD
HOMMEL) On TUE, 31 OCT 1995 113813 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2110
Calories From Fat: 634
Total Fat: 72.4g
Cholesterol: 675.9mg
Sodium: 1018.2mg
Potassium: 957.4mg
Carbohydrates: 335.3g
Fiber: 4.5g
Sugar: 264.7g
Protein: 39.6g


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