Apple and Rice Meringue
Dish of sliced apples stewed with short-grain rice, topped with meringue and baked.
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50 Gram Pudding rice (2 oz)
150 Gram Caster sugar (5 oz)
600 ml Milk (1 pint)
450 Gram Cooking apples, peeled, cored & sliced (1 lb)
1 Tablespoon Lemon juice
2 Egg whites
Angelica, to decorate
Place the rice, 25g (1 oz) sugar and the milk in a pan. Bring to the boil, cover and simmer gently for 30 minutes, or until thick and creamy, stirring occasionally.
Meanwhile poach the apples with 2 tablespoons of water, lemon juice and 25g (1 oz) sugar, until just tender. Arrange the rice in an ovenproof dish, top with the drained apples.
Whisk the egg whites until stiff then gradually whisk in the remaining sugar. Pipe or spoon the meringue over the apple. Decorate with angelica leaves and bake at 190 °C/ 375 °F/ Gas 5 for 10-15 minutes, until golden.
You could use tinned pie filling in place of the apples for a speedy dessert.
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