75 g/3 oz butter or margarine, softened
6 thick slices of white or wholemeal bread, crusts removed
550 g/1.25 lb cooking (tart) apples, sliced
15 ml/1 tbsp water
A small piece of cinnamon stick
Granulated sugar, to taste
2 eggs, separated
Beat together 15 ml/1 tbsp of the sugar
and the butter or margarine and spread over the bread slices. Cut each
slice into three strips. Arrange around the sides and in the base of
an 18 cm/7 in soufflé dish, buttered-sides out. Bake in a preheated
oven at 180°C/350°F/gas mark 4 for 20 minutes.
Meanwhile, put the apple slices in a saucepan with the water and
cinnamon stick. Cook gently, stirring occasionally, until pulpy and
sweeten to taste with granulated sugar. Remove the cinnamon stick.
Beat the egg yolks into the apple. Turn the mixture into the soufflé
dish. Whisk the egg whites until stiff.
Whisk in half the remaining sugar and whisk until stiff and glossy.
Fold in the remaining sugar. Pile on top of the apple mixture and
return to the oven for about 8-10 minutes until the meringue is just
turning color. Serve hot.