The Australian Womens Weekly Food — Issue 27 2017

136

APPLE, CHERRY &

AMARETTI CRUMBLES

APPLE, CHERRY &

AMARETTI CRUMBLES

PREP + COOK TIME 35 MINUTES SERVES 4

5 medium green−skinned apples
(750g), peeled, cored,
sliced thickly
¼ cup (55g) caster sugar
2 tablespoons water
½ teaspoon mixed spice
1½ cups (225g) frozen
seedless cherries
125g amaretti biscuits, crushed
¼ cup (30g) ground almonds
¼ cup (35g) slivered almonds
¼ cup (35g) plain flour
80g cold butter, chopped finely

1 Preheat oven to 200°C/180°C

fan. Grease four 1¼−cup (310ml)

ovenproof dishes. Place on an

oven tray.

2 Combine apple, sugar, the water

and spice in a medium saucepan;

cook, covered, over medium heat, for

5 minutes or until apple is just tender.

Remove from heat; stir in cherries.

Divide mixture among dishes.

3 Meanwhile, combine crushed

biscuits, ground almonds, slivered

almonds and flour in a medium bowl;

rub in butter. Sprinkle mixture evenly

over apple mixture.

4 Bake for 20 minutes or until

browned. Serve with ice−cream,

if you like.

WARM LEMON

& BLUEBERRY

MERINGUE POTS

PREP + COOK TIME 40 MINUTES SERVES 4

2 cups (300g) frozen blueberries

2 tablespoons caster sugar

1 teaspoon cornflour

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice

3 egg whites

¾ cup (165g) caster sugar, extra

2 teaspoons cornflour, extra

2 teaspoons white vinegar

1 Preheat oven to 160°C/140°C fan.

2 Combine berries and sugar in a

small saucepan; stir over low heat

until sugar dissolves. Stir in blended

cornflour, rind and juice; cook,

stirring, until mixture boils and

thickens slightly. Mash mixture

coarsely with a fork. Divide among

four 1−cup (250ml) ovenproof dishes.

Place on an oven tray.

3 Beat egg whites in a small bowl

with an electric mixer until soft peaks

form. Gradually add extra sugar,

beating until sugar dissolves between

additions; fold in cornflour and vinegar.

4 Spoon meringue over berry mixture

in dishes; bake for 30 minutes or until

meringue is browned lightly.

COOK’S

NOTES

WARM LEMON

& BLUEBERRY

MERINGUE POTS

For best meringue results,

ensure the bowl and

beaters are clean and dry.

The meringue will sink

a little after standing.