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Apple Sabra

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Apple Sabra

Method
APPLES
Slowly simmer apples in vanilla flavored syrup removing and straining before they disintegrate
Drench with liquor (rum or cognac)
Spear with cut almonds
Fill with cherries
Keep warm

CUSTARD
In a double boiler
Beat yolks of egg with sugar, cornflower, half cup water and white wine until thick & foamy.
Remove from heat
The stiffly beaten whites of the egg are then folded in
And the mixture flavored with rum or cognac.

Serve
The filled apples in a splash of custard on warmed flat plates

APPLES
Peeled and cored apples [one per person ]
vanilla flavored syrup (water, sugar and vanilla essence)
blanched almonds cut into strips roasted
rum or cognac
Glace cherries

CUSTARD
2 eggs
2 cup sugar
2 tbsp. cornflower
2 cup water
1 cup white wine