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Mrs MacPherson’s Apple Meringue Pie

Line a flan dish with shortcrust pastry. Bake blind. Remove from oven to cool.

Lightly stew some apples with a little sugar and allow to cool.

Fill the pastry flan with the apples

Cover with meringue (2 egg whites and 4 tablespoons of caster sugar)

Place in oven on bottom shelf at 100°C for 2 hours

Peter’s Amber Sauce

Ingredients:

1 lb apples (after peeling and taking out the cores)

2 eggs

1 lemon

2 ounces of butter (unsalted)

4 ounces of sugar

1 wine-glass full of ginger syrup ( this is the syrup from a jar of            candied ginger)

Grate the lemon rind onto the apples and put them and some water into a saucepan and cook them until tender. Mash them well and push them through a sieve.

Add the sugar and butter and stir well.

Beat the eggs and stir them in .

Reheat but do not boil.

Stir in the syrup and heat until almost boiling.

Serve with pancakes and/or ice cream!

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