Renette Apple Dessert
- 6 rennet apples
- ½ oz sugar
- 1 lemon zest
- vanilla powder (or vanilla extract) to taste
- 1 cup white wine
- 2 tablespoons apple jam
- 16 slices sandwich bread
- 2 oz butter
Peel and dice the apples.
Cook diced apples in a pan over low heat for ten minutes with the sugar, lemon peel, vanilla and white wine. Then, add the jam and carefully remove the lemon peel.
Whisk until creamy.
Cut 4 slices of soft white bread on the diagonal to make 8 triangles.
Use a butter knife to butter one side of the bread. Line the bottom of a cake pan (with the buttered side of the triangles facing down). Then do the same for the sides.
Fill the cake pan with the applesauce and cover with the remaining bread, buttered side up.
Bake in a 350° F oven for about 30 minutes.
Remove from the oven and serve.
Apples probably have more symbolic value than any other fruit on earth. The forbidden fruit of Adam and Eve and the offering of the Evil Queen to Snow White, the apple has always been a symbol of beauty and fertility.
Recognized as edible in Europe already in the prehistoric period, both the Ancient Greeks and Romans knew how to cultivate apples. Ancient scholars Theophrastus and Pliny the Elder described in their books various grafting techniques and the most commonly used.
In modern times, apple trees spread to America, Asia and beyond, becoming the most cultivated fruit tree in the world.
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