Meringues with poached apples & sorbet

This is the simplest of sorbets and the great thing is you can make every part of this dessert in advance. To make more for a larger group of friends just double the quantities. Meringues will keep for a week providing the container is airtight.

• Preparation: 20 mins
• Cooking: 60 mins
• Serves: 4

What you need:

• 2 large egg whites
• Pinch of salt
• 110g caster sugar
• 1 oven tray lined with baking parchment
• 4 Pink Lady apples each cut into 8 wedges, cored and sliced into 5mm pieces
• 100g caster sugar
• 100ml water
• Softly whipped cream to serve

What you 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.
3. Put a small blob of meringue at each corner of the oven tray to secure the paper. 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 centre.
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.
6. Remove 24 apple slices, put in a bowl and reserve.
7. 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.
8. To serve spoon some softly whipped cream over each meringue and top with the reserved apple slices and add a scoop of sorbet.

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