apple florentine

Categories
Fruit
Pie/tart
Yield
1 servings
MeasureIngredient
1 pounds Cooking apples, prepared weight
4 ounces Sugar
  Grated zest of 1 large lemon
10 fluid ounce Ale
 pinch Grated nutmeg
¼ teaspoon Cinnamon
Cloves

Use a very deep pie dish, approximately 8 inches in diameter. Heat the ale and 1 ounce of the sugar, stirring to dissolve, remove from heat and add the cloves, nutmeg and cinnamon; leave to infuse for 2 hours. Wipe quarter and core the apples and place in the pie dish.

Sprinkle over the 3 ounces sugar and grated lemon zest. Pour over the ale infusion. Roll out a good thickness of puff pastry to make a lid.

Moisten the edge of the dish to get a good seal. Crimp edges and decorate as a desired. Bake in a preheated oven, 400F, Gas 6, 200C for 30 minutes, then reduce to 350F, Gas 4, 180C for a further 30 minutes.

Allow to cool a little beefore serving with custard, or cream, or greek yoghurt, or ice cream or clotted cream! P.S. Be careful not to eat the cloves.

Source: Lakeland Plastics

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