BAKED APPLE DOUILLON WITH CIDER SAUCE AND VANILLA ICE-CREAM

INGREDIENTS For the puff pastry: 450g plain flour 280g butter, diced and chilled A pinch of salt 270ml ice-cold water For the caramel: 500g unrefined golden caster sugar 250ml local cider 250ml water One vanilla pod (optional) A splash of Calvados For the apples: Four large Granny Smith (or tart dessert) apples, plus one extra for garnish Two tbsps soft butter A pinch of Maldon salt Two tbsps dark muscovado sugar For the cider sauce: 250ml local cider Lemon juice Ground arrowroot Extras: One egg yolk, beaten with a little milk A little unrefined golden caster sugar A few small bayleaves, for garnish A tub of good vanilla ice-cream A little lemon juice METHOD Start by making the puff pastry: In a food processor whizz the flour, salt and butter until it resembles fine bread crumbs.

Add enough iced water to bring the mixture together to make a soft but not sloppy dough.

Divide the dough into two equal halves. Chill the dough for a few minutes if it’s a bit awkward to handle (this happens to me a lot, as I have warm hands).

Turn the first pastry piece on to a lightly floured work surface and shape into a rough square.

Roll the pastry out in one direction only, to form a long neatish rectangle approximately 12 inches by four.

Fold the ends over, top towards the centre, then bottom piece up and over the first fold, to form a neat square three layers high. This represents the first turn. Repeat the rolling process as before, gently stretching the pastry by pressing down with the rolling pin before starting to roll, and fold the ends over to form those three folds again.

Wrap the pastry in clingfilm or a freezer bag and refrigerate for 30 minutes.

Once the pastry has rested follow the rolling and folding process twice more.

Repeat the whole process with the second ball of dough.

The pastry is now ready to be used. Chill until needed. To make the cider sauce: Bring the cider to the boil in a saucepan and reduce by half. Slake a little arrowroot (about a teaspoon) in the lemon juice, and whisk just enough into the bubbling cider to thicken the sauce a little.

Use your judgement, but remember the sauce will thicken further upon cooling.

Set aside to cool until you’re ready to plate up the douillons. Now to make up the caramel and poach the apples; Put half of the sugar and a splash of the water in a saucepan and gently heat until the sugar is completely dissolved.

Raise the heat and cook, swirling the pan occasionally, until you obtain a nice deep caramel.

Quickly add the cider, the remaining water and the rest of the sugar. If you’re using the vanilla pod here, split it and pop in the pan, along with a splash of Calvados.

Lower the heat to a very gentle simmer. Peel and core the apples, then carefully score them all around horizontally with a small sharp knife. Drop them into the caramel, and cook until tender, turning occasionally to get the caramel all the way into each apple.

Remove from the caramel and chill until completely cold.

Reserve the apple poaching liquor – it will freeze for future use. roughly twice the diameter of the apples.

Mash the soft butter with the dark muscovado sugar and a pinch of salt, and carefully spoon this into the holes in the apples.

Carefully wrap each apple, bringing the pastry together, pinching it to seal tightly, and cutting off any excess. Shape on a flat surface with your hands to neaten. Beat the egg yolk with a splash of milk and brush the apples all over. Then cut thin strips of puff pastry and wrap neatly around the apples, and glaze with the egg once more.

Roll the apples in caster sugar and place on a tray lined with baking parchment. Pop in the freezer for 30 minutes and heat the oven to 200ºC / Gas 6.

Bake the apples for about 20 minutes, or until nicely golden and crisp.

As they cook, prepare the garnish apples, by peeling the remaining Granny Smith and finely dicing the flesh.

Toss in a splash of lemon juice and refrigerate until required.

Remove the finished douillons from the oven and allow to cool for a few minutes, then gently place a baby bayleaf in each apple and set on a serving plate.

Garnish with a scoop of vanilla ice-cream, some of the diced apple and a drizzle of the cider syrup.