Apple Recipes (Continued)

Deserts

Apples with chocolate and cream

• 1 lb. cooking apples

• ¼ pint of water

• 2 oz. sugar

• 1 strip lemon peel

• ¼ pint whipped cream

• 4 oz. grated chocolate

Peel, core and slice the apples. Boil water, sugar and lemon peel for a few minutes. Add the cut apples and put the lid on the pan. Cook over a gentle low heat until the apples are soft. Allow apples to cool. Pour cold apples into a glass dish. Spread the whipped cream on top. Sprinkle the grated chocolate generously all over the cream. This luxurious desert can be served with sponge biscuits for added finesse.

Apple Custard

• 2 large baked apples or similar quantity of apple puree

• 2 eggs beaten with 2 tablespoons of sugar

• 4 small sponge-cakes or similar

• 400 ml milk

Crumble the sponge cake into a greased ovenproof dish. Spread the apple pulp into the dish. Warm the milk and pour over the egg mixture. Pour this over the apple and leave to stand for about 10 minutes. Bake in a moderate oven (325º F. – Gas Mark 3) for about 40 minutes or until the apple custard is set and golden brown.

Apple and Egg Cream

“Stew and strain 1 large tart apple; when cold add the well-beaten white of an egg. Serve with cream.” Mrs. Grieve.

Apple Flummery

• 1 large cup of previously cooked and pureed apple

• a little lemon juice  if the apple puree tastes bland

• 1 pint of milk, 1 oz. semolina and a pinch of salt

• 2 eggs separated into yolks and egg whites

• 2 oz. sugar

• glace cherries, angelica or other decorations

Warm the milk, sprinkle in the semolina and a tiny pinch of salt, if desired. Bring to the boil whilst stirring. Leave the semolina to thicken on a low heat, whilst stirring occasionally to stop it sticking to the bottom of the pan. Cream the egg yolks and sugar and stir into the semolina. Leave to cook for a few more minutes over a low heat. Remove the pan from the cooker. Stir the apple puree and the lemon juice into the semolina and leave to cool slightly. Beat the egg whites stiffly and fold gently into the mixture. Divide the Apple Flummery into individual dishes or glasses and chill in the fridge before serving. Decorate with cherries, angelica or anything else you have to hand.

Apple Fool

• 2 lb. of windfall apples

•  4 oz. of brown sugar

• 1 gill of water (1/32 of a gallon or about 14 ml)

• a strip of lemon peel or 2 or 3 cloves or an inch of stick cinnamon

• ½ pint of custard or cream.

Wash and wipe the fruit, remove any damaged portions, and cut into quarters, without peeling or coring. Put it into a pan with the sugar, water and flavouring, bring to the boil, and simmer until the fruit is soft. If too dry add a little more water. Rub through a sieve, and mix the puree with custard or cream. Pear (windfall) or plums of any kind may be used in the same way, or apples and pears mixed.” Mrs. Grieve.

Apple Marmelade 

• 12 lb. apples

• 6 lb. sugar

• 1 quart (2 pints) of cider

• Cream.

“Plain Apple Marmelade is made by peeling, and coring and cutting up 12 lb. of apples and cooking very gently with 6 lb. of sugar and 1 quart of cider till the fruit is very soft. Then pour through a sieve and place in glass jars. This is delicious with cream as a sweet.” Mrs. Grieve. 

Apple Meringue

• 1 lb. cooking apples

• ¼ pint of water

• 4 oz. sugar

• 1 strip lemon peel

• 2 oz. semolina

• 2 eggs separated into yolks and egg whites

Peel and core apples and cook, with 2 oz. of the sugar and lemon peel, briefly until tender. Remove the peel and puree the cooked apples by rubbing it through a sieve, beating or blending it. Put the apple puree in a measuring jug and make up the quantity to 1¼ pint (about 675-700 ml). Put it back in the pan, stir in semolina and cook very gently until the semolina is soft and transparent. Remove from heat, add stir in beaten egg yolks. Taste the mix and add a little sugar if required. Beat the egg whites until stiff, fold in the remaining sugar. Pout the apple and semolina mix in a greased fireproof dish and garnish with the beaten egg whites.  Bake for about 20 minutes at 325ºF. – Gas Mark 3 until the meringue is set and lightly browned.

Apple with Raisins

• 12 or more medium-sized apples

• One-fourth their weight in raisins

“Pare, core and quarter a dozen or more medium-sized apples. Clean thoroughly one fourth the weight of apples in raisins, and pour over them a quart of boiling water. Let them steep until well swollen, then add the apples, and cook until tender. Sugar to sweeten may be added if desired, although little will be needed unless the apples are very tart. Dried apples soaked overnight may be made much more palatable by stewing with raisins or English currants in the same way for about 40 minutes.” Mrs. Grieve.

Apple and Rice Pudding

• 1 lb of apples, cooked with a little water until softened and sugar to taste

• 4 oz. rice, cooked in milk (or a similar quantity of left-over rice with a little milk added to moisturise)

• 1 oz. butter

• 2 eggs (separate yolks and egg-whites)

• a little castor sugar

• cinnamon powder (optional)

Grease a fireproof dish. Put the stewed apples into the dish. Mix butter and egg yolks through the rice and spread the rice over the apples. Beat the egg whites until stiff and gently fold in 2 tablespoons of castor sugar. Spread the beaten egg whites over the dish. Bake for about 25-30 minutes in a moderate oven (325º F. – Gas Mark 3) until crisp and brown.

Apple Snow

• ½ pint apple puree with sugar added as required

• 1 tablespoon lemon juice (if the puree is bland)

• 2 stiffly beaten egg whites, 2 oz. of whipped cream or 4 oz. of natural yoghurt

Add the lemon juice to the apple puree and fold in the beaten egg whites or whipped cream. Serve in individual desert bowls or glasses. If you choose to make this desert with natural yoghurt, the lemon juice is probably not required, as the slight acidity of the yoghurt will add a pleasant sourness in case the apples are bland.

Stewed Apples 1

• ½ pint of water

• 4 oz. sugar

• flavouring if desired, for example 1 teaspoon of cinnamon and/or 1 strip of lemon peel and/or 2 teaspoons chopped fresh ginger (or some ginger powder)

• 1½ lb. (cooking) apples

• Optional: custard, cream or ice cream as a complement.

Peel, core and quarter or slice the apples. Put the water and flavourings in a pan and boil for 2 minutes. Add the apples. Cook over a gentle heat until the apples are soft. Serve hot or cold. The apples make a nice healthy desert on their own or can be served with custard, cream or ice cream for variation.

Stewed Apples 2

• 6 large (red) apples

• Sugar to taste

• Flavouring to taste: For example: Cinnamon, Mixed Spice, Clove, Lemon rind.

“Take 6 large red apples (Red apples look good, but any colour will do), wash carefully, and put in a fruit kettle (A good quality pan which is not affected by the acid in the apples), with just enough boiling water to cover. Cover the kettle and boil slowly until the apples are soft, with the skins broken and the juice a rich red colour. After removing the apples, boil the juice to a syrup (by adding sugar to taste), and pour over the apples. Some add a clove, others the rind of lemon to improve the flavour.” (This depends of course on the type of apples used. I also recommend using either cinnamon on its own or mixed spice as a delicious warming flavouring). Mrs. Grieve.

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