Snow Covered Apples Recipes

APPLE SNOW

Steps:

• Cook apples in a covered pan with little or no water, stirring frequently. When apples are cooked add a little sugar to taste, and whisk to a smooth puree. If it is too stiff add just a little boiling water. Allow to cool.
• Beat the egg whites with a pinch of salt in a large mixing bowl and gradually add the sugar, beating as fast as you can until whites form stiff peaks.
• Add lemon juice to the apple puree in another large bowl.
• Stir in a little of the beaten egg whites, and finally fold in the rest of the whites until well blended.
• Pour into a glass bowl to serve, and sprinkle with a pinch of cinnamon on top.

APPLE SNOW

Steps:

• In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
• In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

SNOW COVERED APPLES

Steps:

• Remove stems and skewer apples by twisting off the stems. If your skewer is blunt, sharpen with a utility knife to slice off one end at an angle. Then, working on a flat surface, firmly grip your apple and push the skewer two thirds of the way inches If any juice leaks out, blot the fruit with a paper towel before dipping.
• In a double boiler over low heat, melt the white chocolate chips, stirring continuously.
• Dip an apple into the chocolate, then immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly.
• Transfer to a parchment lined baking sheet.
• Repeat for all apples and refrigerate until set, about 15 minutes. Enjoy!

SILKY APPLE SNOW

Steps:

• Peel and core apples.
• Slice into a saucepan.
• Add water and lemon juice.
• Cook covered on low heat for about 15 minutes until apples are soft.
• Put apples and sugar in a blender and mix into a puree.
• Set aside until mixture is cool.
• Whisk the egg whites until they are stiff, and fold them into the apple mixture.
• Divide into serving bowls and allow to chill in refrigerator.
• Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).

HOMEMADE TOFFEE APPLES

Steps:

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.