From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.



  • 3 egg yolks

  • 2 Tablespoons sugar

  • 1 cup light cream

  • 2 teaspoons vanilla extract

  • 1 cup heavy cream, slightly whipped, or frozen whipped topping

  • 1/2 cup ground blanched almonds

  • 1/4 cup sugar

  • 2 Tablespoons water

  • 4 tart apples, peeled and cored

  • 1-1/2 Tablespoons butter, melted

  • 1/2 cup sifted bread crumbs

  • 2 Tablespoons butter


To make vanilla sauce, beat egg yolks and sugar in top of double boiler.  Add light cream and cook over simmering water until thickened, stirring constantly.  Remove from heat and add vanilla extract.  Cool mixture, stirring occasionally.  When cool, fold in whipped cream.  Chill until ready to serve.  To prepare apples, mix ground almonds, sugar, and water.  Fill apples with almond mixture; roll in melted butter and then in bread crumbs.  Place in a 9-inch square baking dish, and dot with 2 Tablespoons butter.  Bake in a preheated 425 degree oven for 25 minutes.  Do not overbake; apples should be firm.  Serve hot apples with vanilla sauce which is chilled or at room temperature.


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