Apple "William Tell"
4 small to medium-sized Cox's or
For the Almond cream:
1 egg Yolk
60g castor Sugar
For the Ice cream:
120g castor Sugar
100g powdered Pistachio nuts
50g fresh Cream
For the Apple sauce:
peeled and cored Apples
4Tbsp Apricot jam
For the Décor:
Arrows made with short pastry
Preparation of the Apples
Wash and core the apples, but do
not peel them. Fill them with the almond cream and bake for 1 1/2 h at 120°C
Preparation of the Almond cream
Blend all the ingredients
together and use to stuff the apples.
Preparation of the Ice Cream
Bring the milk and the sugar to
the boil and add the cream. Pour the boiling mixture onto the egg yolks in
a separate bowl and blend thoroughly as when preparing a custard. Blend in
the powdered almonds and allow to cool. When the mixture is cold, pour
into an electric sherbet maker and prepare in the normal manner.
Preparation of the apple Sauce
Blend all the ingredients in a
mixer and pass through a sieve.
Decorate the apple with the
arrow. This is most easily done by breaking the arrow in two and inserting
one half on either side of the apple so that it appears to have been
transpierced by the arrow. Surround the apple with the sauce and serve the
ice cream on an almond slice.
A real old-fashioned dessert, a
baked apple, is a deliciously light ending to any meal, and to go with it,
an old-fashioned Italian dessert wine, an almond flavoured CREMA DI
MANDORLA - but how either ever became "old-fashioned" is a
mystery to us!
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