Bulgarian Poached Apple
Veg CD E. European 50mins plus cooling
Cold Fruit Nuts Alcohol Vegetarian Dessert
Pudding Gluten wheat Free Bulgaria Europe
1 tbsp Chopped
1 tbsp Chopped
Thick Cold Custard (check ingredients label)
1. Spread the
almonds and hazelnuts on a baking tray and toast under a hot grill
for 5 minutes.
2. Peel and
core the apples and, if necessary, cut a thin slice off the bottom so they
can stand up. Place the wine, sugar and a little water in a pan and poach the
apples for about 10 minutes, until just tender.
halve the grapes and remove any pips. Mix into the custard
with the toasted nuts.
4. Remove the
apples with a slotted spoon, reserving the wine and place into individual
serving dishes and fill the centres with the custard mixture.
5. Bring the
wine to the boil and slightly reduce. Mix in the redcurrant jelly and thicken
with the arrowroot which has been mixed with a little water.
6. Dip the
grapes into the wine syrup then roll them in caster sugar.
7. To serve -
pour a little of the syrup over the apples and decorate with the grapes.
Leave to cool for 20 minutes.
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