Apple Pudding

8 apples, peeled
1 tsp. lemon juice
2 tsp. cinnamon
1/2 c. sugar
2 tbsp. cornstarch mixed with 2 tbsp. white wine
4 egg yolks
1 whole egg
1/4 c. butter
2 tbsp. sugar
1/4 c. bread crumbs

Cook apples with lemon juice and cinnamon. Puree in blender. Add cornstarch and wine to thicken. Cook until mixture comes to a boil.

Remove from heat and add egg yolks and whole egg. Blend well.

Butter pan. Coat with sugar and bread crumbs. Fill with apple mixture.

Bake in water bath, 375 degrees for an hour.

TOPPING AND SAUCE FOR PUDDING:

2 apples, sliced & peeled
2 tbsp. apple brandy
1 tsp. lemon juice
2 tsp. cinnamon
6 egg whites
1 c. white wine
1/4 c. vermouth
4 tbsp. sugar

Cook apples with lemon juice and cinnamon. Add apple brandy. Arrange apple slices on top of pudding.

Whip egg whites. Add wine and vermouth, beating until thick and creamy. Spoon over apple pudding.