Serves 4
Ingredients
4 Apples (Rubens, Cox or Braeburn – but Pears and Plums etc. can be used)
200gm Puff Pastry (rolled to 0.5cm thick and 4 cms wider than the pan)
100gm Caster Sugar
100gm Unsalted Butter
1 Vanilla pod (cut into 4 and split)
4 Star Anise
Pinch of Mixed Spice
4 Cloves
Preparation Method
Place the sugar and butter into an ovenproof frying pan, together with the split vanilla pods, star anise, mixed spice and the cloves
Core the apples, peel and thickly slice. Arrange the sliced apples into a fan-shape on top of the butter and sugar in the pan.
Cover with puff pastry, making sure to tuck the pastry down the edges of the pan. Prick the pastry to create 4-5 small holes and the leave to rest for 10-15 minutes.
Heat the oven to 200C/Gas mark6
Place the (now rested) pan of fruit/pastry onto the top of the stove and cook for about 10-12 minutes until the sugar goes golden brown around the edges of the pan. Ensure that it doesn’t burn!
Place the pan into the oven until the puff pastry is golden brown – about 20minutes
Allow to cool and turn out onto a plate and serve (the Elderflower Cream from the Summer Pudding recipe is an ideal accompaniment)
Ormside Kitchen 