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Rice Dish with Apples, Duchess Style

4 servings

Ingredients

• rice (according to basic recipe, with vanilla instead of lemon and cinnamon) (as needed)
• 4 pcs apples (medium-sized)
• 0.5 glass white wine
• sugar (to taste)
• lemon zest (a little)
• Morello cherries or strawberries (pitted, preserved or stewed) (as needed)
• apricot jam (a little)
• Maraschino (a little)
• 4 pcs egg whites
• 150 g powdered sugar

Instructions

1. Cook the rice as in the basic recipe, but add only vanilla instead of lemon zest and cinnamon.
2. Meanwhile, stew a compote from the peeled, halved, and cored apples with white wine, sugar, and a little lemon zest.
3. Spread half of the rice smoothly onto a flat dish, top with the apples, fill the spaces with pitted, preserved, or stewed Morello cherries or strawberries, and spread a layer of apricot jam over it.
4. Layer the remaining rice on top and drizzle with Maraschino.
5. Beat the egg whites until stiff and lightly fold in the powdered sugar.
6. Spread this meringue mixture evenly over the dish, pipe on decorations, and dust with sugar.
7. Bake in the oven only until the meringue is firm and golden yellow, and serve hot without sauce.

Modernized from a treasured 19th-century German cookbook.