Baked apples

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration III. Æbler, s. 19 (falt i det fri)

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1
Bake the apples
Remove the cores and peel the apples. Place them in an ovenproof dish, pour over the water, 25 g sugar and the lemon juice, and put the dish in the oven. The apples should be baked tender but not fall apart.
2
Fill
Take the dish out of the oven. Fill the hole in the middle with a dark jam or jelly.
3
Make the meringue
Whip the egg whites until stiff and stir in 15 g sugar and the vanilla. Fill a cone bag of strong paper, with as sharp a point as possible at the bottom, and pipe a decoration about 2 cm high onto the apples.
4
Bake again
Return the apples to the oven and bake until the meringue is light yellow-brown. Serve on a dish or vase with a paper napkin in it.

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