As we are well into
September; it is only fitting that we use two of the month’s best produce:
apples and blackberries! If you venture out you may spot some wild blackberries
ripe for picking – or alternatively go to a local farm and pick your own! Some homemade blackberry ice-cream allows us to cling on the to the
end of summer and the hot spiced apples in pastry give us the warming comfort
that we need to adjust to the months ahead…
Ingredients
Makes 4
For ice-cream
2 eggs
30g caster sugar
300ml double cream
300g blackberries
For apples in pastry
4 cooking apples
2 tsp unsalted butter
2 tbsp dark brown soft
sugar
1 tsp cinnamon
1 tbsp flaked almonds
1 lime
300g puff pastry
1 egg
1 tbsp caster sugar
Method
For the ice-cream *Warning: you will need to make this 24 hours in advance at least!*
-
Whisk
together the eggs and sugar in one bowl and in another whisk the double cream
until stiff peaks form
-
Pop the blackberries
into a food processor until all the fruit is pureed
-
Combine
the whisked eggs and sugar and cream in one bowl
-
Pour the
puree into a fine mesh strainer and allow the juice to drain into the combined
ice-cream mixture and push any remaining liquid through with a spoon
-
Mix
together and put into a polythene container and freeze for 24 hours
For the apples in
pastry
-
Peel
apples and remove the core; rub the peeled apples in 1 tbsp of the dark soft sugar
-
Cream
together the butter, the rest of the dark soft sugar, cinnamon, almonds and
lime juice and put in each of the apple cores; then place them in the fridge to
chill for an hour
-
Heat oven
to 190 C
-
Roll out
the pastry and cut into four squares and wrap around the apples separately
-
Mix the
egg and caster sugar together and coat each apple in pastry with the glaze
-
Place in
the oven for 35 – 40 minutes
-
Serve with
a scoop of blackberry ice-cream and fresh blackberries – note: must be served
hot!
-
Let the
spice and warmth on your taste buds savour the sweet taste of early Autumn...
By Melodie Walter