*  Exported from  MasterCook  *
 
                     Apple and Almond Macaroon Pudding
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      tablespoons   Sweet butter
    3      tablespoons   All-purpose flour
    1      cup           Milk
      3/4  cup           Sugar
    3      large         Egg yolks
    1 1/2  teaspoons     Vanilla extract or -- cognac vanilla *
    1                    Or 2 Tb Calvados -- (apple liquor)
    4      large         Tart apples, peeled -- cored
                         thinly sliced
    5      large         Egg whites
    1      pinch         Salt
    4                    Almond macaroons -- dried
                         crumbled
                         -----VANILLA SAUCE-----
      1/2  cup           Sugar
    1 1/2  tablespoons   Cornstarch
    1      pinch         Salt
    1                    Sliver of lemon peel
    1      cup           Water
    3      tablespoons   Butter
    1      teaspoon      Vanilla extract or -- cognac vanilla *
 
 * To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise
 and then crosswise exposing the tiny tiny seeds. Put into an airtight
 container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days,
 shake the bottle. After about 2 or 3 weeks, you'll have a new taste
 sensation in vanilla flavoring.
 
  Preheat oven to 375 F 
  Melt 3 T of the butter in a heavy saucepan.  Add flour and blend in well
 until smooth.  Slowly add the milk, stirring constantly with a whisk, over
 medium heat; cook until the mixture thickens, about 1 minute. Add 1/2 C
 sugar and beat hard.  Add the egg yolks, blending them in well. Remove the
 pan from the heat and add the vanilla, the Calvados or brandy. Set aside,
 but keep it warm.
 
  Melt the reaming butter in a skillet.  Add the apples, sprinkled with the
 remaining sugar and gently sauté until tender, about 7 or 8 minutes.Beat the
 egg whites with the salt until they hold stiff peaks. Fold a small amount
 into the egg yolk mixture just to lighten it up a little, then fold in the
 rest of the whites.
 Place half the apples in a buttered shallow 1.5 quart baking dish.  Cover
 the apples with half the egg mixture. Add the remaining apples and sprinkle
 with the macaroon crumbs. Cover the apples and macaroon with the remaining
 egg mixture, filing the dish almost to the rim.Bake until the top is golden
 brown and the pudding is fairly firm, 25 to 30 minutes.  Serve at once with
 Vanilla Sauce.
 
  Vanilla Sauce:
 
  Combine the sugar and cornstarch in a saucepan and mix well.  Add the salt,
 lemon peel and water.  Bring to a boil and cook over medium-high heat until
 the sauce is clear, 5 to 7 minutes.  Discard the lemon peel and add the
 butter.  Remove the pan from the heat and stir in the vanilla. If you want
 it creamier, add 1 or 2 T heavy whipping cream.
 
                    - - - - - - - - - - - - - - - - - -