Squash And Apple Confectionery
|Golden apples||3 Large (Delicious)|
|Prune juice||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Ground ginger||3⁄4 Teaspoon|
|Eggs||3 , beaten|
|Acorn squash/Pumpkin||1 1⁄2 Pound, pared and sliced|
|Chicken stock||1 Cup (16 tbs)|
|Currants/Dark raisins||3 Tablespoon|
|Custard sauce||1 1⁄4 Cup (20 tbs)|
Cut each apple into 12 slices; layer slices in a medium skillet.
Pour prune juice, water, and ginger over.
Simmer covered 5 minutes.
Drain, pouring liquid into a small mixing bowl.
Stir eggs into liquid.
Cook squash in 1 inch of stock in a covered saucepan until tender (about 5 minutes); drain.
Alternate half the apple and squash slices in rows in bottom of a lightly oiled 9x5x3 inch loaf pan.
Sprinkle with currants; layer remaining apple and squash slices on top.
Pour egg mixture over top.
Place pan in larger baking pan; fill with 1 inch boiling water.
Bake at 375 degree F about 45 minutes, or until set.
Cool to room temperature.
Refrigerate covered 2 hours.
Run knife around edge of plate; unmold on a platter.
Slice; serve sauce over slices.