AP­PLE AND AUBERGINE

Graham Beck Brut Rosé 2008 –

House and Leisure Food - - FRONT PAGE -

5T but­ter 5T sugar a pinch of salt 4 crisp ap­ples (most red va­ri­eties work well), peeled and sliced 2 aubergines, un­peeled and

thinly sliced puff pas­try to cover the pan gen­er­ously (it is best to buy this from a good bak­ery as most su­per­mar­ket brands use mar­garine or oil in­stead of but­ter in their puff pas­try) Brie for serv­ing

Serves 6

Heat the oven to 190°C. Melt the but­ter, sugar and salt to­gether in a deep oven­proof fry­ing pan on a low­ish heat and pack lay­ers of ap­ple and aubergine on top, press­ing down as you go. Leave on a medium heat with a weight such as a cou­ple of side plates on top of the mix­ture un­til the sugar and but­ter mix­ture has caramelised. (You want it to be golden-brown and syrupy – you’ll be able to see this where it bub­bles up around the edges.)

Take the pan off the heat and place the pas­try over the in­gre­di­ents, fold­ing a lit­tle ex­tra up the in­sides of the pan. Place in the oven for about 25 min­utes or un­til the pas­try is golden-brown. Once re­moved, leave for five min­utes be­fore plac­ing your serv­ing plate onto the pan and quickly flip­ping over. Serve im­me­di­ately with a good ripe Brie. Crème fraîche and vanilla ice cream also work well with this dish.

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