Baked apple creams

AT A GLANCE

  • Serves 4 people

You can serve this dessert warm or, alternatively, refrigerate until cold, scatter with caster sugar and caramelise the top with a blowtorch. Good-quality shop-bought biscuits such as cantucci or ginger wafers add extra texture without adding labour.

  • 375 ml dessert wine
  • 400 gm caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 4 pieces lemon rind, removed with a peeler
  • 6 cardamom pods, bruised
  • 4 pink lady apples, unpeeled, each cut into 8 wedges, core removed
  • 600 ml thick cream (35% fat)
  • 8 egg yolks
  • For dusting: freshly grated nutmeg and icing sugar
01   Preheat oven to 160C. Combine dessert wine, 330gm sugar, vanilla bean and seeds, lemon rind, half the cardamom and 50ml water in a large deep-sided frying pan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook for 7-8 minutes until a light syrup forms, add apple, reduce heat to low-medium and cook, turning occasionally, until tender and translucent (10-12 minutes). Drain half the apple from syrup with a slotted spoon, divide among bases of four 500ml-capacity shallow ovenproof bowls placed in a baking tray lined with a tea towel, set aside. Warm remaining apples and syrup just before serving.
02   Meanwhile, combine cream and remaining cardamom in a saucepan over medium heat and bring just to the boil. Whisk yolks and remaining sugar to combine, pour over cream mixture and whisk to combine. Strain into a jug, divide among bowls and scatter with nutmeg. Pour in enough boiling water to come halfway up sides of ramekins, cover with foil and bake until just set (15-20 minutes), stand for 5 minutes, dust with icing sugar and serve with remaining apples, syrup and crisp biscuits.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

BOTRYTIS SEMILLON. , suggested by MAX ALLEN

FEATURED IN

Aug 2009

Aug 2009

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