For the conclusion to my “Golden Apples” post I’m making appelmoise, also known as apple-moyse. It’s a dessert made from apple pulp, spices, and in this recipe, eggs. The OED defines it “Any of various dishes made from stewed apples; spec. a dessert made from sieved apple pulp flavoured with saffron or other spices”. This is the recipe I’ll be using is from A proper new booke of cookery, a 1575 anonymous cookbook.
To make an Appelmoise
Take a dosyn apples, and either roste or boyle them, and drawe them thorow a Stayner, and the yolkes of three or foure egges withall, and as ye straine them, temper them with three or foure sponefull of damaske water, if ye will, then take and season it with suger and halfe a dish of
sweete butter, boyle then upon a chafingfish in a plater, cast biskets or cinnamon and Ginger upon them, and so serve them forth
I decided to boil rather than roast the apples, so I pealed, quartered and cored them, and put them in a saucepan with a little water to stop them sticking. I covered them with a lid, then cooked on a low heat until they were soft (about 20 minutes).
Once they were boiled, I mashed the apples together with the egg yolks, then pushed them through a sieve. This was a little time-consuming to be honest, but not ridiculously so.
Yolks of 3 eggs (4 if the apples are very large)
1 tsp rose water
3 tbsp sugar
Pinch each cinnamon and ginger
Peel, core and quarter the apples. Put them in a saucepan, add about 100ml water, cover and cook on a low heat for 20 minutes or until soft. Drain some of the water off if there seems to be too much. Add the egg yolks and work through a sieve or fine colander. Add the sugar, butter, rose water and spices, then return to pan and cook on a medium heat until bubbling.
Serve with biscuits or spread on toasted fruit bread. This would probably go nicely with ice-cream as well.