1. Peel and core apples, cut into small pieces and place in a saucepan with the water.
2. Add the sugar and vanilla sugar and mix well.  Cover and cook over a medium heat for about 10mins, stirring with a spatula after 5mins
3. Push through a fruit press or blend to obtain a smooth consistency.
4. Turn onto a large dish and smooth with a spatula.
5. For the meringue:    Whip the egg whites till stiff, add the icing sugar and beat together for a further 2mins.  Fold in the grated lemon zest.
6. Pre-heat the oven to 110°
7. Decorate the apple compote with the meringue by piping it with a fluted nozzle.  (If you don’t have an icing bag, turn the meringue onto the apple levelling it with a spatula and sprinkle with sugar crystals.
8. Cook for 1½ hrs, checking from time to time.  The meringue will turn a golden colour, and rather than becoming hard, the humidity of the apple enables it to retain a soft and melting consistency.

Variation: Substitute quinces for the apples or use half and half.