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Bramley Apples Search

	Preparation time:
	Cooking time:
	Serves: 4

Ingredients

Pistachio Financier 50g caster sugar 30g soft flour 70g ground pistachios 100g butter – buerre noisette 90g egg whites Caramelised Bramley Apples 3 Bramley apples – (peeled, cored and cut into 8) 100g butter 50g caster sugar 50ml calvados ½ vanilla pod – split Bramley Apple Purée 200g Bramley apples – cored and cut in pieces (leave skin for colour) 50g caster sugar 25ml water Cherry Compôte 150ml/g port 250ml/g red wine 1 star anise ¼ cinnamon stick ¼ vanilla pod 50g sugar 300g cherry (de-stoned) 15g corn flour Cherry Ripple Ice Cream 250ml milk 250ml double cream 6 egg yolks 90 caster sugar 1 vanilla pod – split and seeds scraped out 100g cherry jam Crystallised Pistachio Nuts 100g caster sugar 50ml/g Water 60g pistachio nuts

Pistachios Financier

1. Sieve together all the flour and ground almonds
2. Add a third of the sugar to the egg whites and slowly whisk up to soft peaks. Add another third of the sugar and carry on whisking until stiff, whisk in the remaining sugar
3. Heat the butter in a pan over a medium heat until the butter starts to foam and turn a nutty brown colour, remove from the heat and pass through a sieve
4. Alternate folding the dry ingredients and butter into the meringue.
5. Leave in the fridge to rest for 1- 2 hours
6. Pipe into a 2.5 diameter ring and bake at 180ºC for 8– 10 minutes or until firm to touch

Caramelised Bramley Apples

1. Gently heat the butter in a pan until it starts to foam, add the Bramley apples and vanilla and the sugar and cook until the Bramleys are soft and start to caramelise
2. Add the calvados and reduce down to make a sauce around the Bramley apples

Bramley Apple Puree

1. Place all ingredients into a microwave container, cover with cling film and cook for 1- 2 minutes until a puree consistency
2. Blend with a hand blender until smooth and pass through a sieve

Cherry Compote

1. Boil together the port, red wine, star anise, cinnamon stick, vanilla pod and sugar
2. Add cherries and bring back to the boil
3. Mix the corn flour with a little cold water and slowly stir into the boiling cherries until the sauce thickens and the desired consistency is achieved

Cherry Ripple Ice Cream

1. In a pan heat together the vanilla, milk and cream until just boiling point. Remove from the heat and leave to infuse for 10 minutes. Whisk together the egg yolks and sugar until pale in colour
2. Reheat the milk to boiling point, remove from heat and pour half the mix into the egg yolks, whisking well until completely blended
3. Pour this mix back into the remaining milk and return to a low heat
4. Stir continuously over a low heat for approximately 2 minutes until the sauce begins to thicken and coats the back of the spoon. Do not boil or it will curdle
5. Strain into another bowl and leave over a bowl of ice to cool. Chill and churn
6. Once the ice cream is churned, mix in the cherry jam to give a ripple effect

Crystallised Pistachio Nuts

1. Dissolve the sugar in the water and cook to soft ball stage (121ºC) and remove from heat
2. Add the pistachio nuts and stir continuously until the sugar crystallises

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