Saturday, 17 October 2009

Apples, glorious apples…

I love apples, in particular a Cox for a sweet apple or a Bramley for cooking, which is why we grow them in the garden. This year is the 200th celebration of the good old Bramley so off we headed up to Wisley RHS to enjoy their celebrations. Wisley is a Royal Horticultural testing garden growing hundreds and hundreds of plants, vegetables and fruits, beautiful place especially this time of year.

We had various tents spread around the acres showing all sorts of food and wares for us to sample (the best had to be Jolly’s dips, scrummy chillis & chutneys) surrounded by the gentle hum of people enjoying themselves, oh also a lovely big lake in the background with some very noisy ducks.

I picked up the following recipe, you've got to try it, it’s so tasty as we found out (diet out the window today!):

Burnt Apple Cream

1kg of Bramley (or other dissolving cooker) apples
1 Cinnamon stick
150g Caster Sugar
250ml Double Cream
4 tbsp Soft Brown Sugar
Ground Cinnamon

*Peel, core and slice apples, then cook over a gentle heat, stirring occasionally, with cinnamon stick and a little water, until apples form a purée. Stir in the caster sugar to taste.
*Divide purée between six heatproof ramekins, leaving a generous centimetre at the top and chill thoroughly.
*Whip cream until very thick. Spread over chilled apple purée, covering it completely and levelling across the top. Return to fridge or, briefly, freezer, until cream is very cold but not frozen ( this allows you to caramelise the sugar without boiling the cream).
*Preheat grill to max heat. Sprinkle a thin even layer of soft brown sugar over the chilled ramekins (not more than 2tsps per ramekin).
*Place ramekins under the grill until sugar starts to melt and bubble. With a bit of luck this will happen before the cream underneath starts to bubble up but don’t worry if this does happen. It may not look so good but will still taste great.
*Return ramekins to the fridge until quite cold. Serve with a pinch of powdered cinnamon on top of the caramel.

As well as the apples they also had on show some of the other vegetables they had been growing, in particular the pumpkins and squashes.

Hidden in all corners around the place we had fun finding them along with our first Robin of the season.

Pumpkin festival next week...

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