16 apr

Apple and Rice Meringue

Mrs JH Head, Stroud Branch

SERVES 4–6

2 cloves

110 g (½ cup) caster sugar

4 granny smith apples, peeled, cored and coarsely chopped

150 ml water

50 g (¼ cup) long-grain rice

125 ml (½ cup) boiling water

80 ml (¹/₃ cup) milk

1 egg white

Preheat oven to 180°C.

Combine the cloves, 80 g (¹/₃ cup) of the sugar, the apples and water in a saucepan and bring to a simmer. Cook over medium heat for about 20 minutes, or until apples are soft and mixture resembles a coarse purée.

Rinse the rice well and place in a small saucepan with the boiling water. Cook, covered, for about 12 minutes, or until the water is absorbed. Add 1 tablespoon of the remaining sugar and milk to the mixture and continue cooking until rice is soft.

Place the rice in a 20 cm (6 cup capacity) baking dish. Spoon the apple mixture into the centre of the dish over the rice.

Using an electric beater, whisk the egg white in a bowl until firm peaks form. Add the remaining sugar, whisking constantly until it has dissolved and mixture is thick and glossy.

Spoon whites over the apples and rice. Bake for 15–20 minutes, or until light golden.