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Ingredients
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1L (4 cups) cold water
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585g (2 3/4 cups) caster sugar
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3 cinnamon sticks
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6 Granny Smith apples, peeled
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90g (1/3 cup) dried figs, finely chopped
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1 teaspoon vanilla bean paste
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1 teaspoon ground cinnamon
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3 egg whites
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75g (1/2 cup) pistachio kernels, finely chopped
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Bought vanilla custard, to serve
Method
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1Preheat oven to 200°C. Stir the water and 430g (2 cups) sugar in a saucepan over low heat for 3 minutes or until the sugar dissolves. Bring to a simmer. Add the cinnamon and apples. Cover and simmer for 12-15 minutes or until the apples are just tender. Transfer the apples to a plate lined with paper towel. Cool slightly. Remove the apple cores. Place the apples on a lined baking tray.
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2Combine the fig, vanilla and cinnamon in a bowl. Divide among the apple centres.
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3Use electric beaters to beat the egg whites and remaining 155g (3/4 cup) sugar in a bowl until thick and glossy. Fold in the pistachio. Spread the meringue mixture over each apple. Bake for 5-7 minutes or until just brown. Serve with vanilla custard.
Source: taste.com.au
