Post by kickingfrog on Jan 29, 2011 11:47:43 GMT
Apples with rosewater and pistachios
Nigel Slater
Serves 4
100g sugar
1 litre of water
1/2 a lemon
4 cloves
a vanilla pod
6 dessert apples
rosewater
chopped pistachios
Make a gently scented syrup by putting the sugar and water into a stainless-steel pan with the lemon, cloves and vanilla pod, and bringing it to the boil.
Meanwhile, peel, core and thinly slice the apples to give 30 or so rings, and put them into the syrup.
Turn down the heat so that the liquid bubbles only gently, then leave until the apples are very tender and perfumed with cloves and vanilla. The time will depend on the fruit, but you should allow up to 25 minutes. Watch them: you should try to catch them before they are so full of juice that they are in danger of collapse.
Lift the fruit from the syrup with a draining spoon, moving it to a deep serving dish. Turn the heat up under the syrup and let it boil hard for a few minutes until you have about 250ml left.
Fish out the cloves and vanilla pod (you can dry the vanilla pod and use it again), then add a little rosewater to the syrup. Start with a teaspoon or two, tasting as you go. I suggest the merest hint of rosewater - that is enough. Let the apples cool, then chill them thoroughly in the fridge - the colder the better. Adjust the rosewater and scatter chopped pistachios over the apples and the syrup before serving.
Sunday March 23, 2008
The Observer
***************
Nigel Slater
Serves 4
100g sugar
1 litre of water
1/2 a lemon
4 cloves
a vanilla pod
6 dessert apples
rosewater
chopped pistachios
Make a gently scented syrup by putting the sugar and water into a stainless-steel pan with the lemon, cloves and vanilla pod, and bringing it to the boil.
Meanwhile, peel, core and thinly slice the apples to give 30 or so rings, and put them into the syrup.
Turn down the heat so that the liquid bubbles only gently, then leave until the apples are very tender and perfumed with cloves and vanilla. The time will depend on the fruit, but you should allow up to 25 minutes. Watch them: you should try to catch them before they are so full of juice that they are in danger of collapse.
Lift the fruit from the syrup with a draining spoon, moving it to a deep serving dish. Turn the heat up under the syrup and let it boil hard for a few minutes until you have about 250ml left.
Fish out the cloves and vanilla pod (you can dry the vanilla pod and use it again), then add a little rosewater to the syrup. Start with a teaspoon or two, tasting as you go. I suggest the merest hint of rosewater - that is enough. Let the apples cool, then chill them thoroughly in the fridge - the colder the better. Adjust the rosewater and scatter chopped pistachios over the apples and the syrup before serving.
Sunday March 23, 2008
The Observer
***************