HOW TO SURVIVE A GLUT OF… APPLES
This APPLE PASTE, from Cuisine magazine, is perfect for a cheese board. INGREDIENTS • 1.5kg ‘Granny Smith’ apples • juice of 1 lemon • 400-500g white sugar METHOD Coarsely chop apples, including skin and cores, place in a pan, add enough water to just cover; simmer gently until soft (20 minutes). Drain then push through a sieve to form a purée. Weigh purée then transfer to a clean pan, along with lemon juice and half the weight in sugar. Cook on low heat for 1½-2 hours or until mix is thick and smooth, and starting to come away from sides. Transfer to a 22cm x 12cm tin; cool and let set. Paste can be turned out, wrapped in baking paper and stored in airtight containers.
Try CARAMELISED APPLE AND RICE PUDDING, from Cuisine. INGREDIENTS RICE PUDDING • ¼ cup raw sugar • 2 egg yolks • 1L full-cream milk • ½ cup short or medium-grain rice • 1 vanilla pod, split lengthwise • pinch of salt • butter for greasing METHOD Whisk together the sugar and egg yolks then whisk in the milk. Stir in the rice, vanilla bean and salt. Preheat the oven to 150°C. Lightly butter a 1.5L dish. Pour in the rice mixture and stir to distribute evenly. Bake for 1 hour then give it a stir. Bake for another 30 minutes then remove the vanilla bean and discard, and give the pudding another stir. Bake a further 30 minutes undisturbed. Serve with the caramelised apples. INGREDIENTS CARAMELISED APPLES • 3-4 firm apples, peeled, cored and cut into 1cm wedges • 1 tablespoon lemon juice • ¼ cup raw sugar • 1 tablespoon golden syrup • 30g butter METHOD Toss the apples with the lemon juice and set aside. Heat sugar and golden syrup with 1 tablespoon of water in a frying pan over a medium heat, stirring until the sugar has dissolved and the mixture is bubbling. Let bubble, without stirring, for 1 minute then raise the heat to hot. Add the apples and butter, and stir to coat. Cook a further 8-10 minutes, stirring.
Sandwich apple between two layers of dough for these APPLE SCONES. INGREDIENTS • 2-3 apples • 125g butter • ½ cup sugar • 1 egg • 2 cups flour • ½ teaspoon baking soda • 1 teaspoon cream of tartar • pinch salt • milk METHOD Peel, core and slice apples. Place in a pot with just enough water to stop them sticking. Simmer over a medium heat until tender. Meanwhile, make scone dough. Cream butter and sugar, add egg, mix well. Add dry ingredients and enough milk to form a firm dough. Divide into two layers; roll out. Spread apple on top of one layer, then press the next layer on top. Cut into scones, place on floured tray and bake at 200°C for 20 minutes.
Try Anna Dunwoodie’s FRUITY APPLE MUFFINS for an afternoon treat. INGREDIENTS • 2 cups flour • 4 teaspoon baking powder • ½ teaspoon salt • ½ cup caster sugar • 100g butter • 1 cup milk • 1 egg • 1-1½ cups stewed apple • 1 tablespoon sugar • 1 teaspoon ground cinnamon METHOD Preheat oven to 220°C. Sift flour, baking powder and salt into a large bowl. Mix in caster sugar. In another bowl, add melted butter, milk and egg and beat to combine. Fold into dry ingredients with the stewed fruit. Take care not to over mix – the batter won’t be smooth. Pour into muffin tins, sprinkle with cinnamon and sugar and bake for 15-20 minutes.