Apple Hedgehog


  • 6 eating apples
  • 2 pounds cooking apples
  • ½ pound granulated sugar
  • ½ pint water
  • grated rind of 1 lemon
  • 3 egg whites
  • castor sugar
  • icing sugar (optional)
  • 24 almonds


Choose eating apples of medium size. Peel and core them, leaving them whole. Combine granulated sugar with water and grated lemon rind in a saucepan. Bring this to a boil and simmer apples in it gently until they are tender but not broken. Lift them out and drain them. Slice cooking apples and cook them in the same syrup until reduced to a thick pulp. Arrange the whole apples in a pyramid on a serving dish, putting the apple pulp between them to make a smooth mound. Whisk egg whites stiffly and mix with 2 tablespoons castor sugar. Spread this meringue over the surface of the apples, covering them entirely, and sprinkle with more castor sugar or icing sugar. Blanch and split the almonds, and stick them here and there over the top. Brown meringue lightly in a moderate oven (375°-M4).