Ann Creber's - Autumn in The Hills Eating Drunken Apples
Recipes
by Ann Creber
This is the time of year when we see an abundance of new season's apples and pears, often at wayside stalls. This is one of my own favourite fruity desserts and it keeps in the refrigerator for a week or longer.
No need to buy an expensive muscat, and a less exotic orange liqueur may be substituted for the Grand Marnier.
DRUNKEN APPLES
Serves 6
- 8 large cooking apples (I usually use Granny Smith)
- 1 cup muscat
- 1/2 cup water
- 1/2-3/4 cup raw sugar
- 1 cinnamon stick
- 3 cloves
- Peel of 1/2 an orange
- 1/3 cup Grand Marnier
- Shredded fresh orange peel
- Pure cream or crème fraiche
- Ground cinnamon (optional)
METHOD
- Peel the apples, core and cut into eighths. Place into a shallow saucepan with the muscat, water, sugar. cinnamon stick, cloves and orange peel.
- Cover and cook over very, very low heat for up to an hour or until apples are tender but still retain their shape. (Check occasionally and if necessary add a little more water.)
- Carefully spoon the apple slices onto a large bowl, strain the liquid over them, together with the Grand Marnier. Cover and chill overnight.
- To serve, spoon apples into individual serving dishes. Garnish with a few shreds of fresh orange peel. Pass pure cream separately with a small sifter containing cinnamon.
Ann Creber
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