Apple Meringue

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Serves 4

1 lb (1/2 kilo) apples

juice of 2 lemons

2 oz (50g) hazelnuts, ground

2-3 tablespoons agave syrup

1. Peel and core the apples and simmer them with the lemon juice until almost cooked, then place them in a greased casserole dish.
2. Cream the egg yolks with the hazelnuts and agave syrup and fold in the stiffly beaten egg whites.
3. Spoon the meringue-type mixture over the apples and bake for approximately 20 minutes at 350