Apple florentine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Cloves | |
Directions
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