APPLE MERINGUE PUDDING
Source: SUBMITTED BY HEATHER V.

5 tart cooking apples -- (about 2 1/2 lbs)
3 tbsp water
1/2 c maple syrup
1/2 c raisins
1/2 tsp ground cinnamon
1 tsp grated lemon rind
8 to 10 slices white or raisin bread
4 eggs
1 c milk
1 c heavy cream
1/2 c sugar
1/8 tsp ground nutmeg
2 to 3 tbl red currant jelly

1. Pare, quarter and core apples. Slice quarters roughly into a lg saucepan; add water. Cover; cook over med heat, stirring often until tender, about 20 min. Stir in maple syrup, raisins and cinnamon; cook uncovered for 5 min; stir in lemon rind.

2. Generously butter a 6-c baking dish. Cut bread slices into triangles; line bottom and sides of dish with bread, reserving enough to cover top. Spoon apple mixture into dish. Cover top with remaining bread.

3. Separate 3 of the eggs, placing whites in med bowl; reserve. Combine yolks, the remaining egg, milk, cream, 2 tbl of the sugar and nutmeg in a lg bowl; beat until well blended. Carefully pour over mixture in dish. Let stand 15 min for egg mixture to be absorbed into the bread.

4. Bake at 350F for 35 min. (Place a piece of foil under dish in case juices bubble out.)

5. Beat egg whites until foamy white and double in volume; beat in remaining sugar, 1 tbl at a time, until meringue stands in firm peaks. Using a pastry bag with a large star tip, press meringue onto top of pudding. Or spread meringue with the back of a spoon. Return to oven and bake 8-10 min or until golden; cool on wire rack.

6. Just before serving, press jelly through a wax paper cone over meringue or beat jelly with a fork and decorate meringue.