Ingredients:
6 apples, peeled, cored and thickly sliced
4 Tbs. water
1 tsp. cinnamon
Peel of a lemon, grated
1 cup unsulfured dark raisins
3 cups whole wheat breadcrumbs
2 egg whites, beaten stiff
4 Tbs. water
1 tsp. cinnamon
Peel of a lemon, grated
1 cup unsulfured dark raisins
3 cups whole wheat breadcrumbs
2 egg whites, beaten stiff
Recipe:
1. Peel, core and cut apples in thick slices.
2. Heat a little water in a saucepan; add apple slices.
3. Cover and allow to steam gently over low heat until apples are almost tender -- about 5-10 minutes.
4. Crumble whole wheat bread into large-sized crumbs.
5. Combine breadcrumbs, raisins, lemon peel and cinnamon.
6. Line a nonstick baking dish sprayed with cooking spray with half of the breadcrumb mixture; spoon apples, and coat with the rest of the breadcrumbs.
7. Beat egg whites into meringue and pour over mixture.
8. Bake in moderate oven (350 F/175 C ) for 15 to 20 minutes until meringue is golden brown.
2. Heat a little water in a saucepan; add apple slices.
3. Cover and allow to steam gently over low heat until apples are almost tender -- about 5-10 minutes.
4. Crumble whole wheat bread into large-sized crumbs.
5. Combine breadcrumbs, raisins, lemon peel and cinnamon.
6. Line a nonstick baking dish sprayed with cooking spray with half of the breadcrumb mixture; spoon apples, and coat with the rest of the breadcrumbs.
7. Beat egg whites into meringue and pour over mixture.
8. Bake in moderate oven (350 F/175 C ) for 15 to 20 minutes until meringue is golden brown.
Serves:
6
Notes:
Dark raisins are among the few fruits that can be dried without sulfuring. Most dried fruit are sprayed with glazing agents and sulphur dioxide preservative.