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By NANCY SECRIST
VP I Extension Agrnt
Taking the time to prepare an elegant dish tells your guests you feel they are special. This baked apple recipe accomplishes just that. Not only delicious, it is an attractive ending to a meal.
Swedish Appelkaka
Mrs. T. P. Li verm an
Sundale Farm
Amissville, Va.
Baked apple halves with almond topping. Serves 6.
2 cups cold water
Va lemon
4 large tart cooking apples or any other apple
Vi cup sugar
2 teaspoons unsalted butter, softened and Va pound unsalted butter softened.
Two-thirds cup sugar
3 egg yolks
Vi cup ground blanched almonds
2 teaspoons lemon juice
3 egg whites
Pinch salt
In a 2 qu^rt sauce pan, combine water, the juice of the lemon and the lemon itself. Halve, peel and core each apple and, as you proceed, drop the halves into the lemon water to prevent discoloration. Then stir sugar into the water. Bring it to a boil. Stir occasionally, lower the heat and simmer 6 to 8 minutes or until apples are tender. Remove them from the pan and drain on a cake rake. Preheat oven to 350 degrees.
Grease a shallow baking dish (just large enough to hold apples in one layer.) With the 2 teaspoons butter. Place the apple halves in it side by side, cut side down. Cream Va pound butter until smooth. Now beat in the twothirds cup of sugar a little at a time, then the egg yolks one by one, and last the almonds and 2 teaspoons lemon juice. Beat the egg whites with pinch of salt until stiff.
Now gently fold the stiff egg whites into the sugar-butter
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