3 lg Tart apples, peeled, cored -and sliced 3Egg whites Grated peel of 2 lemons 6 tb Sugar 1/4 lWhite wine (1 cup plus 1 -Tbsp) For baking: 30 gButter (2 Tbsp) 2 tb Sugar
Method:
Central Swabia
In the wine, stew the apples until tender and mushy. Force through a sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture. Fill the whole into a buttered ovenproof dish (Jena Glass*), dust with 2 tablespoons sugar, and slowly bake at 250 degrees F for about half an hour.
