Date and apple brown betty glory

Yield: 2 servings

Measure Ingredient
450 grams Cooking apples; peeled, cored
50 grams Caster sugar
1 small Jug of cold water
75 grams Dates
40 grams Butter
2 \N Thick cut slices of white bread; crusts removed,
\N \N ; approximately 40g/1
\N \N ; 1/2oz
25 grams Demerara sugar
50 grams Walnuts
50 grams Butter
100 grams Demerara sugar
150 millilitres Double cream
150 millilitres Double cream
¼ teaspoon Cinnamon
1 tablespoon Icing sugar
1 \N 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.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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