Rum Raisin Apples w/Meringue Topping -

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Rum Raisin Apples w/Meringue Topping

Dessert

Cored apples filled with a sweet rum raisin filling and topped with toasted meringue.

About 20 minutes

About 40 minutes

1Preheat oven to 350°F. Set out an 8x8 in. baking dish.
2Hollow out 4 apples by coring them and removing more of the flesh (make sure they are not cut through), place in baking dish. Chop the other 2 apples into small pieces.

3Place a large skillet over medium-high heat. Add margarine and chopped apples, saute 5 minutes. Add currants, rum and brown sugar, cook another minute and set aside off heat.

4Fill each apple with 1/2 cup cooked apple mixture. Spoon syrup and cider evenly over all apples, cover and bake 15 minutes.
5Meanwhile, use an electric mixer on High to beat egg whites until foamy. Add 1 Tbsp. granulated sugar at a time, beating after each addition, until they form stiff peaks.

6Transfer to pastry or ziplock bag (use a star tip if desired).
7Top each apple with a mound of piped meringue, bake 20 minutes or until meringue is light golden brown. Spoon remaining sauce in dish over the top and serve.

Serving Size: 1 apple, 1/4 cup sauce

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

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