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Apple recipes
Apple and Bramble Charlotte
INGREDIENTS
METHOD
1.
Preheat oven to 200C or gas mark 6.
2.
Put the apples in a pan with 25g (1oz) of sugar and 25g
(1oz) of butter.
3.
Peel rind from lemon in strips and add to the apples.
4.
Cover and cook, stirring often, until the apples are soft.
5.
Remove the lemon rind and add the remaining sugar and egg
yolk.
6.
Beat to a puree and stir in the brambles. Set to one side to
cool.
7.
Butter a loose bottom or spring-form tin.
8.
Cut 11 slices of bread and remove the crusts. Cut into 9cm
(3½in) squares.
9.
Melt the remaining butter and brush both sides of each
square.
10.
Lay 2 slices in the bottom of the tin and arrange all but
one slice around the sides, leaving no gaps.
11.
Spoon apple and bramble filling into the tin.
12.
Cover with remaining bread slice. press slightly to flatten.
13.
Put onto a baking sheet and place in the oven for about 40
minutes until golden.
14.
Rest in the tin for 5 minutes and then release the sides and
slide the pudding onto a plate.
Apple and Cheshire Cheese Crumble
INGREDIENTS
METHOD
1.
Preheat oven to 190C, 375F or gas mark 5.
2.
Sift the flour into a bowl and run in the butter until the
mixture resembles coarse breadcrumbs.
3.
Stir in the oats and 110g (4oz) sugar. Put to one side.
4.
Cook the apples with the sultanas, lemon juice, remaining
sugar and 2 tblsp of water over a low heat until beginning
to soften.
5.
Turn into a shallow oven proof dish.
6.
Break the
7.
Scatter the crumble mixture evenly over the cheese.
8.
Bake in the oven for 25 minutes until the top is golden
brown and crisp.
9.
Serve warm with Greek style yoghurt or cream.
Bramble Brulee
INGREDIENTS
METHOD
1.
Stew the fruit with the water and sugar until soft.
2.
When cool, put into ramekins or a flat dish to half fill.
3.
Whisk the cream and mix in the yoghurt and pour over the
fruit.
4.
Sprinkle heavily with Demerara sugar and flash under a very
hot pre-heated grill for about 2 minutes until the sugar has
melted and caramelised.
5.
Cool and chill for 2 hours before serving.
Winter Dessert
INGREDIENTS
Pastry:
Filling
METHOD
1.
Heat the oven to 175C / gas mark 3.
2.
Rub the fat into the flour until it resembles coarse
breadcrumbs.
3.
Add enough water to make a ball of soft dough.
4.
Line a flan dish with the pastry, cover and refrigerate.
5.
For the filling - melt the butter in a saucepan over a low
heat.
6.
Cool slightly and then add the sugar, vanilla and eggs. Mix
well.
7.
Stir the butter mix into the grated apples in a mixing bowl.
Pour into the pastry case and bake for about 45 minutes
until golden and the pastry is cooked.
8.
Leave to cool before removing from the tin.
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About...apples
Over 2,000 varieties of apples are still grown in
Many varieties keep well and will still be available into
the New Year, but some will be here next week then gone
again until next season.
All around the country there are 'museum' orchards that are
lovingly perpetuating what have become traditional British
apple varieties. Dave Kaspar, chair of the Gloucestershire
Orchard Group, works hard to keep the local varieties in
cultivation and grows over a hundred varieties at his own
orchard.
In British apple producers need public support, as do traditional orchards. We are often told that British apples aren't available in supermarkets because there isn't the demand - maybe we need to remind ourselves that they are worth demanding. |
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