Selaks wine match
Selaks Reserve Gewurztraminer Riesling
Luscious and aromatic, with a delicate balance of fruit sweetness and crisp, clean acidity, the wine displays intense exotic fruit flavours and a long,lingering finish. Read more
Ingredients
- 8 red skin apples, finely sliced
- 50 gm sugar
- 50 ml extra virgin olive oil
- 2 egg whites
- 6 tablespoons brown sugar
- Pinch salt
- 1 scant teaspoon cider vinegar
Serving size
4 people
Preparation time
1 hours
Cooking time
1 hours 30 mins
Temperature
120 degrees C
Directions
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Preheat oven to 110˚C on fan bake.
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Line a 20x10x5cm baking tray with baking paper. Splash a little olive oil over the baking paper and layer the apples in neat rows.
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Sprinkle every second layer of apples with olive oil and sugar. Repeat until all apples are used; slice more apples if necessary to complete the final layer for an even finish.
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Finish the top layer with a small drizzle of olive oil and fine layer of sugar.
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Bake in pre-heated oven for five hours until the apples are soft to the touch.
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Remove the dish from the oven and place a weight on the top of the dish to compress the layers of apple. Leave to cool and then refrigerate overnight.
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The following day slice the apple compression into generous wedges and warm in a low oven for 15 minutes.
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Meanwhile prepare the brown sugar meringues.
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Pre heat oven to 120˚C on fan bake.
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With an electric beater whip the egg whites until foamy. Add the first tablespoon of brown sugar and beat the whites for a further 60 seconds. Repeat the process until all the sugar is used.
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Add a pinch of salt and the cider vinegar and beat for a further three minutes.
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Line a flat tray with baking paper. Fill a piping bag and pipe even sized meringues onto tray.
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Bake for 90 minutes until set and crisp.
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Place meringues on apple compression and serve with runny cream or ice cream.
Chef notes
A very simple but delicious and classically wintry pudding that can be prepared ahead of time – this dish needs to rest in the fridge overnight.
