Recipes
Mrs MacPherson’s Apple Meringue Pie
Line a flan dish with shortcrut pastry. Bake blind. Remove from oven to cool.
Lightly stew some apples with a little sugar and allow to cool.
Fill the pastry flan with the apples
Cover with meringue (2 egg whites and 4 tablespoons of caster sugar)
Place in oven on bottom shelf at 100o for 2 hours
Peter’s Amber Sauce
Ingredients: 1 lb apples (after peeling and taking out the cores)
2 eggs
1 lemon
2 ounces of butter (unsalted)
4 ounces of sugar
1 wine-glass full of ginger syrup ( this is the syrup from a jar of candied ginger)
Grate the lemon rind onto the apples and put them and some water into a saucepan and cook them until tender. Mash them well and push them through a sieve.
Add the sugar and butter and stir well.
Beat the eggs and stir them in .
Reheat but do not boil.
Stir in the syrup and heat until almost boiling.
Serve with pancakes and/or ice cream!
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