Honeyed Apple Slice
This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.
Use a dual-purpose apple such as Granny Smith, or a mix of cooking and dessert apples for this easy, sweet treat. Serves 4-6
- 6 large dual-purpose apples or 3 cooking apples and 3 dessert apples
- 1 large lemon, zested and juiced
- 40 g butter (divided measure)
- 2-3 Tbsp cold water
- 1-2 Tbsp caster sugar
- 1 sheet of frozen sweet shortcrust pastry, thawed
- 1-2 Tbsp runny honey
- Icing sugar for dusting
- Peel, core and slice 3 of the cooking apples and put in a saucepan with the lemon zest, half the butter, and 2 Tbsp cold water. Cover and cook over low heat for about 10 minutes or until the apples are cooked to a rough puree.
- Remove and cool sufficiently to taste – add up to 2 Tbsp of caster sugar, less if preferred.
- Push the apples through a sieve or mouli to make a dry puree. Cool completely.
- Preheat oven to 200°C.
- Place the thawed but still cold pastry on a non-stick baking sheet and mark a narrow border all around the sheet. Spread the cold apple puree, leaving the border clear.
- Halve, Core and slice the dessert apples into thin slices – a mandolin makes light work of this finicky task – dropping into the lemon juice as you slice. Arrange slices in neat rows on the puree.
- Melt the remaining butter and brush over the slices right to the edge of the pastry.
- Cook for 20 minutes or until the pastry is golden brown.
- Drizzle the honey over the hot slice and dust with icing sugar if wished.
- Serve warm with ice cream, cream, yoghurt or creme fraiche.
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