On 2018-10-28 4:03 PM, Wayne Boatwright wrote:

>
> As I posted upthread, Bramley apples are now available in the US. I
> don't usually use Granny Smith apples for regular apple pie, but I
> do cook them down to a rough texture to use in making fried pies
> (turnovers).
>
Here's something you might try to cool off a bit in your climate!

Iced apple cream loaf

900g (2lb) Bramley apples, peeled, quartered, cored and sliced
Caster sugar 175g (6 oz)
Lemon 1, pared rind and juice
Eggs 2 X-large, whites only
Heavy cream 300 ml (10fl. oz)
Icing sugar 75g (3 oz) sieved
Red apple slices to decorate, optional

Place apples, 110g (4 oz) caster sugar, lemon rind and juice in large
saucepan. Add 1tbsp water, cover and cook until apples are soft and
fluffy, then drain in stainless steel or nylon sieve placed over a bowl.
(I continue cooking on a lowish heat to drive off the excess liquid so
that sieving isnt necessary). Cool and chill well.
Line a 21x11.5x8cm (8.5"x4.5"x3") loaf tin with non stick baking paper.
Whisk egg whites until stiff, then gradually whisk in remaining caster
sugar.
Whisk cream with icing sugar until it holds a soft peak. Whisk drained
apples until almost smooth, then fold in egg whites and cream. Pour
into loaf tin, cover and freeze.
Remove from freezer, un-mould onto a serving plate, remove paper and
decorate with apple slices, if using.
Or serve with a raspberry coulis.
If Bramleys arent available, use Granny Smiths but cut the sugar in the
apple purée by half. 2-3 small limes are a good substitute for the lemon.