Caramelised apples
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It's been a great year for apples at Warriston. This recipe will warm you up as autumn begins to chill the air.
Ingredients
Method First, clarify the butter by heating it in a small pan. When it splits, either spoon off the white whey or strain it through a fine sieve or coffee filter. Peel, core and slice each apple into 8, then sprinkle over a little lemon juice to prevent the slices from browning. Heat some of the clarified butter in a non-stick frying pan, and add the apple pieces. Cook until the undersides are lightly browned. Combine the sugar and cinnamon. Turn over the apple slices in the pan and sprinkle with the cinnamon sugar. They’ll start to caramelise quite quickly. Lift the apples into a dish. Pour a splash of the apple juice, cider, calvados or water in the pan, bubble it up, then pour over the apples. Serve with crème fraîche. |
Warriston apples
Photo: NM |
