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Winesap apples sugar water freshly squeezed lemon juice ground cinnamon quarters eggs golden raisins pecans lemon zest freshly squeezed lemon juice ground cinnamon salt granulated sugar unsalted butter
Viewed: 37 - Published at: 8 years agoIngredients
- 4 large Granny Smith or Winesap apples, peeled, cored, and medium dice (about 2 pounds)
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- 2 lightly salted matzohs, broken into quarters
- 4 large eggs, separated
- 3/4 cup golden raisins
- 3/4 cup pecans halves or whole almonds, toasted and coarsely chopped
- 1 1/2 teaspoons finely grated lemon zest
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon, plus more for sprinkling
- 1/4 teaspoon fine salt
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter or pareve margarine, melted, plus more for coating dish
Method
- Combine all of the ingredients in a large saucepan over high heat and bring to a boil.
- Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very tender, about 10 minutes.
- Transfer the mixture to a large bowl and let stand until lukewarm, about 5 minutes.
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Coat an 12-by-8-inch glass or ceramic baking dish with butter or margarine; set aside.
- Place the matzohs in a large bowl, add enough water to just cover, and let sit until softened, about 10 minutes.
- Drain through a fine-mesh strainer pressing on the matzohs with the palms of your hands to remove excess water.
- Add the soaked matzohs to the apple mixture and stir to combine.
- Place the egg yolks in a medium bowl and whisk until frothy.
- Add to the apple mixture and stir to combine.
- Add the raisins, pecans or almonds, lemon zest, lemon juice, and cinnamon to the apple mixture and stir to combine.
- Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until frothy, about 1 minute.
- Increase the speed to high, slowly add the sugar 1 tablespoon at a time, and whisk until stiff, glossy peaks form, about 2 minutes more.
- Stir 1/4 of the beaten whites into the apple mixture to lighten it.
- Using a rubber spatula, gently fold in the remaining whites until no white streaks are visible.
- Scrape the mixture into the baking dish and smooth the top.
- (The pan will be very full.)
- Drizzle the top with the melted butter or margarine and sprinkle with a little cinnamon.
- Bake until puffed, browned, and firm at the edges, about 45 to 55 minutes.
- Transfer to a wire rack to cool slightly before serving or serve cold.
