It is always useful to have different apple recipes because there is so much of the year when there is really no other fresh fruit. This simple recipe makes stewed apple or purée more exciting. You could also use it on rhubarb. Remember to grate the lemon rind before you squeeze the juice out.
Stew the apples with the brown sugar and the mace, the lemon juice and a little water. Put in an ovenproof serving dish and let cool. Pre-heat the oven to Gas 6(400°F/200°C). Whisk the egg whites until stiff. Add the caster suger (reserve a little for sprinkling on the top) and whisk again. Fold in the lemon rind and nuts. Spoon on top of the apple, sprinkle with caster sugar and bake in the top half of the oven for 10–15 minutes until the meringue is golden brown. If you do not want to serve it at once you can turn down the oven to low for up to an hour or so. Serve with cream.
© 1976 Josceline Dimbleby. All rights reserved.