Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 13

This was devised when the soft fruit had finished and we were all feeling a little finished too, but it ticks all the boxes – especially if the caramel apples are still warm when they mix with the cream on the pavlova. If they are too hot, the pavlova will be a mess – but delicious! Peaches and nectarines can be used in the same way.

Serves 10

6 apples (any type will do)

200g caster sugar

1 tablespoon water

50g butter

2 tablespoons Somerset Pomona (or Calvados)

225ml double cream

For the meringue:

4 egg whites

250g caster sugar

3 drops of vanilla extract

1 teaspoon wine vinegar

1 teaspoon cornflour

First make the meringue. Whisk the egg whites until just stiff, then gradually add the sugar, a tablespoon at a time, whisking after each addition until stiff peaks are formed. Fold in the rest of the ingredients.

Line a baking sheet with baking parchment. Shape the meringue into a large circle on the parchment, about 25cm in diameter. Place in an oven preheated to 120°C/Gas Mark 1/4 and leave for 1¹/₂ hours, until the meringue is firm to the touch. Turn the oven off and leave the meringue in it for 30 minutes, then remove from the oven and cool completely.

For the topping, peel and core the apples and cut each one into segments about 1cm thick. Heat a large, heavy-based frying pan, add the sugar and water and leave over a high heat, without stirring, until the sugar turns to a golden brown caramel (tilt the pan occasionally so it colours evenly). At this point, turn the heat down and stir in the butter. Add the apples and mix well. Turn up the heat and pour in the Pomona. Stir until the caramel and Pomona are blended (the caramel may form lumps but these will dissolve back into the sauce). Cook for 5 minutes or until the apples are tender, then add a tablespoon of the cream and blend well. Allow to cool a little.

Lightly whip the remaining cream and spread on top of the meringue. Top with the warm caramelised apples and their juices.