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Apple tasting of the South-east (recipes)






Serves 4



Preparation time

overnight



Cooking time

1 to 2 hours

















Ingredients



For the apple basil granita100g/4oz caster sugarleaves of 3 sprigs basil 450ml/16fl oz freshly pressed Granny Smith apple juice, or other freshly pressed bottled apple juice For the ginger ice cream300ml/½ pint whole milk 300ml/½ pint double cream2 tbsp chopped candied stem ginger 1 tbsp finely chopped fresh ginger60g/2½oz granulated sugar5 medium free-range egg yolks pinch saltFor the apple confit60g/2½oz unsalted butter, melted2 tbsp granulated sugar¼ tsp ground cinnamon ¼ tsp ground star anise 2 Gala apples, peeled and thinly sliced2 Cox' s apples, peeled and thinly sliced1 orange, finely grated zest onlyFor the apple charlottes25g/1oz unsalted butter, plus extra for greasing 2 Queen Cox, Royal Snow or Jupiter apples, peeled and chopped½ vanilla pod, split lengthways1 tbsp apple brandy2 small brioches, cut into 1cm x 1cm x 2.5cm/½in x ½in x 1in sticks For the crumb topping120g/4½oz plain flour60g/2½oz soft unsalted butter2 tbsp light muscovado sugar60g/2½oz pecan nuts, choppedpinch ground cinnamonpinch grated nutmeg1 tsp vanilla extractTo serveapricot sauce or apricot jamwhipped crème fraîchelavender flowerscustard raspberry sauce or jam4 shards of cinnamon sticks good-quality cider, mulled with cloves and cinnamon



Method



1. The granita, ice cream and apple confit all need to be made ahead (the apple confit the night before). For the apple basil granita, put the sugar in a heavy-based saucepan with enough water (about 100ml/3½fl oz) to cover. Bring to the boil and boil for a few minutes until syrupy. Measure and reserve 60ml/2fl oz of the sugar syrup (the rest can be used for another occasion). Drop the basil leaves into a separate pan of boiling water, lift out immediately and put into a prepared bowl of iced water. Drain, then pure´e with three tablespoons of the measured sugar syrup in a small blender until smooth. Strain through a fine wire sieve or muslin. Reserve a spoonful of this basil syrup for later, and combine the remainder with the rest of the measured sugar syrup and the apple juice. Pour into a freezer container and freeze for 3-4 hours. Scrape the surface into shavings using a metal spoon or fork, then return the granita to the freezer. (The granita can be kept for about one week.) 2. For the ice cream, boil the milk and cream with the stem and fresh ginger in a heavy-based pan. In a bowl whisk together the sugar, egg yolks and a pinch of salt until smooth. Slacken the yolk mixture with one-third of the hot milk mixture, whisking constantly. Whisk this back into the rest of the hot milk and cook over a low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Strain through a fine wire sieve into a bowl. Set the bowl over a bowl of iced water to chill. Pour into an ice cream machine and churn according to manufacturer' s instructions, then freeze until required. 3. For the apple confit, preheat the oven to 140C/275F/Gas 1. 4. Lightly brush the inside of a 500g/1lb loaf tin or similar-sized small ceramic terrine mould with a little of the butter. Mix the sugar with the ground spices in a bowl. Place a layer of sliced apples on the bottom of the tin, brush with some of the butter and sprinkle with some of the spiced sugar and the orange zest. Repeat the layers until the tin is full. Lay a piece of baking parchment on the top layer and place an aluminium foil-wrapped heavy weight (such as a brick) on top. Bake for 8-10 hours or until the liquid has lightly caramelised and the height of the apple confit has significantly reduced. Remove the confit from the tin and cool, then wrap in cling film and chill overnight. 5. When you' re ready to cook the pudding, preheat the oven to 200C/390F/Gas 6. 6. For the apple charlottes, heat the butter in a frying pan, add the apples and vanilla, and sauté for 2-3 minutes. Pour in the brandy and remove from the heat. Carefully remove the vanilla pod and discard. Butter four 5cm/2in-diameter dariole moulds. Line the moulds with overlapping slices of brioche sticks, then fill with the sautéed apples. Bake for 5-8 minutes or until the brioche is lightly coloured. Cool. 7. To make the crumb topping, reduce the oven to 180C/350F/Gas 4. In a bowl, rub the flour and butter together using your hands until the mixture resembles coarse breadcrumbs. Stir in the remaining crumb topping ingredients to make a rough dough. Break into small pieces onto a baking sheet and bake for 3-5 minutes or until just golden-brown. Cool.8. Remove the apple charlottes from their moulds, upside down. Finish the charlottes by sprinkling over the crumb topping. Cut the apple confit into 4cm/1½in squares. 9. To serve, spoon a little apricot sauce or jam on each rectangular serving plate and place a square of apple confit on top. (Any extra confit will keep, wrapped in the fridge, for up to two days.) Garnish with whipped crème fraîche topped with a lavender flower. Dot a little custard and raspberry sauce or jam around. Add another small spoonful of apricot sauce and place a charlotte on top. Add a scoop of ginger ice cream. Scoop the granita into four shot glasses and add a shard of cinnamon stick to each as a stirrer. Sit this on the plates along with a glass of warm mulled cider.