Stew the apples over a low heat for a few minutes under a
lid until tender (stirring a couple of times).
Once cooked taste and stir in a little more sugar if
necessary (don’t over sweeten as it’s nice to have a contrast to the very sweet
meringue topping). Then set aside.
Pour the stewed apples into an oven proof dish.
Put the meringue mixture on top of the apples
and spread evenly with a spatula.
Pat the meringue with your spatula to give a ruffled surface.
Bake in the oven for 15 minutes or until pale golden brown.
Use a 19 - 21 cm serving dish heat proof serving dish.
Other fruits such as rhubarb can also be used, just adjust the sugar accordingly.
If you're making this for someone convalescing from dental surgery etc then cook the apples until completely mushy.