recipe comes from Constantine Alexander better
known as Papa Constantine.
Constantine is a Certified Olive Oil Consultant
based in Connecticut, USA. He has a wonderful
website which will educate you about olives
and their use as well as providing you with
a range of superb recipes.
you want to contact Papa Constantine just email
him by clicking
here or click his logo to visit his website.
will also find some interesting articles on
Olive Oil which Papa Constantine has written
here to read them.
red apples, juicy with sweet flavor (such
as Cortland, Rome)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup caster sugar
2 cups water
2 egg whites
peel, core and slice the apples. Using a non-reactive
saucepan over medium high heat, combine the
apples and lemon juice, then add the sugar
and water. Bring the ingredients to a boil,
lower the heat and simmer for thirty to forty-five
minutes until the apples are very soft. Add
the vanilla and stir.
the sorbet mixture into a 13 by 9 inch pan
and freeze until it is partly set for approximately
one hour. Place the mixture in a food processor
fitted with a steel blade, add the egg whites
and process until the mixture is well blended.
the sorbet mixture to the pan and freeze until
it is firm. Using a large spoon, scoop the
sorbet into small serving dishes and serve
with a liqueur glass of Calvados. A different
presentation is to scoop the apple sorbet
into tall margarita glasses, pour a little
Calvados directly onto the sorbet, garnish
with a sprig of mint and serve immediately.