Recipe - Apple Cream

6 lg Apples unpeeled and
Cored
1/3 cup Apple cider
One half cup Sugar
One half teaspoon Lemon zest grated
1/8 teaspoon Nutmeg
1 cup Whipping cream
One fourth cup Powdered sugar

Place apple quarters in a heavy saucepan with cider and sugar. Bring to a
boil over medium heat, stirring to dissolve sugar and prevent scorching.
Continue to cook and stir until apples become mushy. Puree through food
mill and stir in spices and lemon zest. Cool. While apple puree cools, beat
cream until it forms stiff peaks. Gradually add powdered sugar and blend
well. Fold One half cup of apple puree into whipped cream, then fold whipped
cream into remaining apple puree. Spoon into parfait glasses and chill
thoroughly. Sprinkle top of each apple cream with nutmeg before serving.

Recipe By : Elizabeth Powell

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip