Apples are one of the things we are never short of here in Normandie and as there are many interesting, ancient, festive dishes associated with them, I will be presenting a few for this series. We have an old traditional cider apple orchard and although we grafted some of the trees with old eating apple varieties, others still have the same ancient small sharper flavoured fruits of yore. However, by leaving our cider apples on the trees, sometime around the end of September and through to the beginning of November these respectively become 'eaters'. Because they are often much smaller than dessert and cooking apples, cider varieties lend themselves very easily to individual appetiser dishes. Furthermore because they still retain a slightly acidic tang, they are eminently suitable to be stuffed with sweetmeats. If you are using dessert apples then alter the sugar accordingly. For an extra festive touch I like to add a dusting of mixed spice or similar.
INGREDIENTS
(makes 20)10 small apples
For the Stuffing:
2 figs
4 apricots
10 almonds
20 raisins
20 cranberries
1 small lemon (zest and juice)
1 dessert spoon of rum or similar
1 dessert spoon of raw butter
1 dessert spoon of raw coconut oil
2 dessert spoons of raw cane sugar
For the Chantilly:
100ml or ¼ pint of raw cream
1½ - 2 dessert spoons of raw cane sugar
TEMPERATURES
Preheat the oven to 190°C or 375°F
METHOD
Chop the fruit and nuts. Add the sugar, lemon zest and juice and the spirit if you are using it. Set aside for a while to allow the flavours to develop and the fruit to absorb the liquid.
Wash and halve the apples horizontally. Remove the core and pips, turn the halves over and remove the stalk and calyx. Place in a heat-proof dish
Seal the gaps left by the removal of the two latter with a raisin.
Mix the coconut and butter into the stuffing and use a teaspoon to stuff the apple halves.
Cover the dish with baking parchment and place in the middle of the oven for around 25 minutes.
Whisk the cream and sugar together for the Chantilly. Place the cooked apples on a festive plate and allow to cool slightly before topping each apple half with a teaspoonful of Chantilly and dust with icing sugar and (if liked) mixed, apple pie or similar spice.
All that needs to be said now is Bon Appėtit!
Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!
All the best,
Sue
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© Sue Cross 2017
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