1/2 tsp saffron threads 4-6 granny smith apples 440 gm sugar Zested rind of 1/2 lemon
Mix saffron with 1 tablespoon of hot water and stand to infuse for 1 hour.
Core apples, cut into 1.5 cm thick slices and reserve end pieces for another use. Combine 4 cups of water and sugar in a large saucepan and stir over medium heat until sugar is dissolved. Add saffron mixture, apple slices and lemon zest and simmer for 3-5 minutes until apples are cooked.
Remove apples with a slotted spoon and place in a bowl.
Boil sugar syrup over high heat for 10 minutes or until reduced and syrupy. Pour syrup over apples and stand at room temperature until ready to serve.
6 egg yolks 150 gm sugar 1/2 tsp vanilla 60 gm plain flour 2 cups milk
Beat egg yolks, sugar and vanilla until thick and pale. Whisk in flour and just enough cold milk to form a smooth paste. Bring remaining milk just to the boil and whisk into egg mixture. Return custard to saucepan and shisk over a low heat for 3-5 minutes, until it is cooked and thickened.
Cool, cover closely with plastic wrap and refrigerate until ready to use. Return to room temperature before serving.
Poached Meringue:
3 egg whites 110 gm caster sugar 1/2 tsp vanilla 3 cups milk
Beat egg whites with a pinch of salt until soft peaks form, then gradually add sugar, beating well after each addition. Continue beating until all of the sugar is added and the mixture is thick and glossy, then whisk in the vanilla extract.
Heat milk in a large frying pan until just poiling, then reduce heat to low. Drop 6 large spoonfuls of meringue into milk, about 2 cm apart, and poach gently, turning once with a slotted spoon, for about 5 minutes until cooked. Remove with a slotted spoon and drain on absorbent paper.
Serving
To serve, spoon vanilla custard onto serving plates, top with a few slices of apple, drizzle with a little of the syrup and place poached meringue to one side.