Another old recipe, courtesy of a supermarket recipe card!
150 ml fresh apple juice
50g caster sugar
Half teaspoon ground cinnamon
juice of half a lemon
4 eating apples, peeled, cored and quartered
25g unsalted butter
284 ml pot of double cream (?heavy cream in USA)
Mix together apple juice, sugar, two large pinches of the cinnamon and the lemon juice. Cover and refrigerate until needed.
Cut each apple quarter lengthwise into thin slices. Melt the butter in a large frying pan. Add apple slices and scatter over the remaining cinnamon and fry for 2-3 minutes on each side until golden. Remove from heat and leave to cool.
Syllabub
Put cream in a large bowl and use an electric whisk to beat in the chilled apple juice mixture. Continue until mixture holds it shape in soft peaks.
Resrve a few apple slices to use as a garnish. Divide the rest of the apple between serving dishes (up to 6 depending on greed of family!) or you could use one large dish, top with the syllabub. Decorate with the reserved apple slices. Either serve immediately, or refrigerate until required.
150 ml fresh apple juice
50g caster sugar
Half teaspoon ground cinnamon
juice of half a lemon
4 eating apples, peeled, cored and quartered
25g unsalted butter
284 ml pot of double cream (?heavy cream in USA)
Mix together apple juice, sugar, two large pinches of the cinnamon and the lemon juice. Cover and refrigerate until needed.
Cut each apple quarter lengthwise into thin slices. Melt the butter in a large frying pan. Add apple slices and scatter over the remaining cinnamon and fry for 2-3 minutes on each side until golden. Remove from heat and leave to cool.
Syllabub
Put cream in a large bowl and use an electric whisk to beat in the chilled apple juice mixture. Continue until mixture holds it shape in soft peaks.
Resrve a few apple slices to use as a garnish. Divide the rest of the apple between serving dishes (up to 6 depending on greed of family!) or you could use one large dish, top with the syllabub. Decorate with the reserved apple slices. Either serve immediately, or refrigerate until required.
