Yield: 2 servings
|Cooking apples; peeled, cored
|Jug of cold water
|Thick cut slices of white bread; crusts removed,
|; approximately 40g/1
|Sprig mint for garnish
FOR THE APPLES
FOR THE BREADCRUMBS
FOR THE BUTTERSCOTCH SAUCE
FOR THE SPICED CREAM TOPPING
1 Slice the apples and place in a small saute pan. Add the caster sugar and 2 tbsp cold water, boil and simmer for 3-4 minutes until tender. Melt the butter in a large frying pan. Whiz the bread in a food processor to crumbs.
2 Mix the breadcrumbs and demerara sugar together, and add to the frying pan. Fry for 2-3 minutes until golden and crisp. Cool the mixture in a bowl ~ it will all stick together so break up with a wooden spoon and leave to crisp up and turn golden.
3 Roughly chop the dates. Remove the apples from the heat and stir in the chopped dates. Set aside.
4 Finely chop the walnuts. Reserve two tablespoons for decoration and stir the remainder into the breadcrumb mixture. Set aside.
5 For the Butterscotch Sauce: Place the butter and sugar into a small pan.
Heat gently until melted and then heat for 2-3 minutes. Remove from the heat and gradually whisk in the double cream.
6 For the Topping: Pour the double cream into a bowl and whisk to soft peaks. Fold in the cinnamon and icing sugar. Transfer to a piping bag fitted with a star nozzle.
7 Start layering the apple and date mixture, butterscotch sauce and crispy breadcrumbs into a tall glass. Top with a swirl of spiced cream and a sprinkling over the reserved chopped walnuts.
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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.