An impressive summery dessert. Great for dinner parties. The Pink Lady sorbet also tastes great on it’s own. 

What You’ll Need: 

• 4 apples each cut into 8 wedges, cored and sliced into 5mm pieces
• 100g caster sugar
• 100 ml water
• Softly whipped cream to serve
•  

For the meringues:

• 2 large egg whites
• Pinch of salt 110g caster sugar
• 1 oven tray lined with baking parchment

What To Do:

1. Preheat the oven to Gas mark 3/160C/fan oven 150.

2. Put the eggs whites in a bowl with a pinch of salt and whisk until soft peaks form when the whisks are lifted. Add the sugar a few tablespoons at a time whisking well between each addition until stiff and glossy. Put a small blob of meringue at each corner of the oven tray to secure the paper.

3. Put 4 mounds of meringue on the paper and using the back of a spoon push into an approximately 10cm circle making a slight indent in the centr

4. Bake for 10 minutes, lower oven to Gas mark 1/4/100C/fan oven 100 and bake for 1 hour until they lift off the tray easily. Cool on a wire track and store in an airtight container.

5. Meanwhile to make the sorbet and poached apples, put the apple slices in a large pan with the sugar and water. Cook covered on a medium heat for 10 minutes until soft. Remove 24 apple slices, put in a bowl and reserve

6. Tip the rest of the apples into a processer and blitz to a puree. Freeze the puree overnight. Blitz again in the processor until smooth and paler and refreeze for a minimum of 4 hours.

7. To serve spoon some softly whipped cream over each meringue and top with the reserved apple slices and add a scoop of sorbet.

Recipe from pinkladyapples.co.uk.