Friar's Omelette

Note from Cheri:
This recipe comes to us from New Brunswick's King's Landing Historical Settlement. The settlement offers visitors an accurate historical experience of what life was like in New Brunswick in days gone past. This recipe comes from their cookbook "From The Kitchens Of King's Landing."

Follow this link to learn more about King's Landing, New Brunswick, its regional cuisine and lots more recipes.

Serves 6

12 apples (any variety except Macintosh) 1/2 cup butter 1/4 cup sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 cup currants 3 eggs 2 T heavy cream whipped cream for garnish

Pre-heat oven to 350° F. Peel and core and slice the 8 of the apples. Make applesauce by boiling apples in a small amount of water (just enough to cover them). Boil until apples are tender. Stir in 1/4 cup butter and 1/4 cup sugar, plus all the cinnamon and nutmeg. Let cool. In the meantime, melt remaining 1/4 cup butter in the bottom of a heavy ovenproof frying pan. Peel, core and cut remaining apples into wedges. Arrange apples in a circle in bottoms of pan, to cover pan completely. Sprinkle currants over apples. Beat eggs with cream and combine with the cooled applesauce. Carefully pour the egg mixture over the apples in the frying pan, taking care not to disturb the arrangement of apples in the bottom of the pan. Bake for about 1/2 hour or until omelette is set. Turn onto a plate and serve warm with sweetened whipped cream.