4 red apples
2 tablespoons brown sugar
4 whole cloves
1 teaspoon lemon juice
4 tablespoons castor sugar
1 cup shredded coconut
30g flaked almonds
Peel and core apples. Place 2 teaspoons brown sugar and 1 clove in each core cavity. Stand apples in large saucepan with 1cm of water, cover tightly, cook gently 10 to 12 minutes or until soft.
Remove apples from saucepan, allow to cool. Fill apples with mashed banana mixed with lemon juice.
Beat egg-whites until soft peaks form, add sugar gradually, beat to stiff meringue consistency. Cover apples with meringue. Chop coconut roughly, sprinkle over apples, top with almonds. Place on oven tray and bake in moderate oven for 5 minutes or until meringue is lightly brown.
Section: Lovely Hot Puddings. Card: 1