This soufflé-like puff, filled with all the goodness of apples, is quick and easy enough to make on a weekday but elegant enough for a weekend champagne brunch. Make sure your guests are at the table to appreciate this impressive golden brown puff's arrival.
Ingredients
- 3 tbsp (50 mL) granulated sugar
- 4 tsp (20 mL) butter
- 1/4 tsp (1 mL) nutmeg
- 3 cups (750 mL) thinly sliced peeled apples (about 2)
- 4 eggs, separated
- 1/2 tsp (2 mL) vanilla
- 2 tbsp (25 mL) all-purpose flour
Steps
- In large ovenproof skillet, stir together 1 tbsp (15 mL) of the sugar, the butter, nutmeg and 1 tsp (5 mL) water over medium heat until melted. Add apples; cook, gently stirring occasionally, for about 5 minutes or until tender. Sprinkle with 2 tsp (10 mL) water. Remove pan from heat, shaking to loosen apples from bottom. Spread apples evenly in pan; set aside.
- In large bowl, whisk together eggs yoIks, 1 tbsp (15 mL) of the sugar and vanilla until pale yellow. Add flour; whisk for about 30 seconds or until thickened.
- In separate bowl, beat egg whites with remaining sugar until stiff peaks form; gently fold into yolks in 2 additions just until blended. Pour over apples, smoothing with spatula. Bake in 400°F (200°C) oven for about 10 minutes or until puffed and golden. Serve immediately.
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Tips:
Use tart to sweet apples (according to your taste) that hold their shape well. - If you do not have an ovenproof skillet, wrap plastic or wooden handle tightly with foil.
