Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 68

The apples should be cooked over a fairly low heat so they soften but don’t colour too much before you add the sugar. Once the sugar is added, things happen quite quickly, so don’t be tempted to take your eye off the pan. The Calvados is a suggestion. You can add a straightforward cognac if you prefer, or leave it out altogether. If there is no crème fraîche around, use ordinary double cream – though the result will be a little sweeter.

a large apple

a little lemon juice

light muscovado sugar: 2 tablespoons

butter: 50g

Calvados: 1 tablespoon

crème fraîche: 2–3 tablespoons

Cut the apple into quarters and remove and discard the core and pips. I don’t peel my apples for this recipe, but it is up to you. Cut the apple into thick slices, put them in a basin and squeeze over a little lemon juice, just enough to stop them browning.

Melt the butter in a shallow, non-stick pan. Add the apple slices and let them cook over a moderate heat for about ten minutes, turning them as necessary and lowering the heat if they colour too quickly. When they are soft and golden, scatter over the sugar and let it melt in the butter. As it starts to turn to caramel in the pan, add the Calvados and crème fraîche. Once the cream has melted around the apple, serve immediately.

Enough for 2