Heat the oven to 375°F.

Apples:

Wash the apples and remove the core with an apple corer or small knife, leaving ½ inch of the core on the bottom. Peel the apples halfway down from the top and rub the peeled surfaces with the cut side of the lemon.

Reserve the core, peel, and lemon and place them, together with the cloves, cinnamon stick, honey, and water or apple juice in  a small saucepan. Bring the mixture to a boil, lower the heat, and simmer for 5 minutes.

Strain the liquid and set it aside. Put the apples in a baking dish. Pour the reserved liquid into the baking dish. Bake the apples for 45 minutes, basting occasionally with the pan juices, or until the apples are tender.  Remove the apples and let them cool.

Meringue:

Just before serving time, heat the oven to 450°F.

In the bowl of an electric mixer, beat the egg whites, gradually increasing the speed to high, until they stand in soft peaks. Gradually add the sugar and salt, beating continuously until the mixture stands in stiff peaks. Spread the meringue around the cooled, baked apples. Bake 3 to 4 minutes or until the meringue tips turn golden brown.

Sauce:

While the apples bake, mix the jam and  brandy together in a saucepan and cook over medium heat until the sauce is warm. Spread  the sauce on four plates and top with the apples.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Fall 2015. Subscribe Now.