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CANDLELIGHTING

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JUDAISM 101

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1 cup golden raisins
3/4 cup Marsala or Concord grape wine
1/4 cup water
6 medium apples, peeled and thinly sliced into rounds
1 stick unsalted margarine
1 1/2 cups sugar
24 Parve ladyfingers

Custard:
6 egg yolks
4 tablespoons sugar
2/3 cup Marsala or Concord grape wine

In a bowl, soak the raisins in the wine and water for 30 minutes; drain, reserving liquid. In a saucepan over medium heat, cook the apples and margarine until the margarine is melted. Add the raisins, sugar, and 2-3 tablespoons of the reserved liquid. Simmer for 30-40 minutes, until the apples are completely cooked through and caramelized. Cool. Line a charlotte pan or a deep bowl with foil. Dip the lady fingers in the reserved liquid and place them around the bottom and sides of the foil-lined bowl. Spoon in the apple mixture, cover with more liquid-dipped lady fingers and cover with plastic wrap. Cover with a plate and weight and refrigerate for 12 hours. Invert the pan onto a serving platter, lift off the mold and peel away the foil. Slice and serve with the custard sauce: In the top of a double boiler, put the egg yolks and sugar and beat until thick and pale yellow in color. Gradually add the Marsala, beating constantly. Place the top of the double boiler over simmering water in the bottom and continue to beat vigorously until the mixture foams and thickens, being careful not to overcook. Serve hot or cover with plastic wrap and chill in the refrigerator.

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