'And what exactly am I supposed to do with these?' says the flat mate to his mother. When in amongst the moving-in gift that was a parental care pack that consisted of enough food to re-nourish a small village, a bag of apples is discovered. In the days that followed and once all the biscuits and cheese had been taken, we'd say to each other the odd time, 'we should make like, a pie with them or something.' But that was said in the same hypothetical context as when you turn to your mate at the end of a long night and say something along the lines of, 'You and me dude, driving across South America in a Reliant Robin. I'm tellin' ya man, this summer for sure.' In other words, nice idea but the when the effort involved was considered, not likely to happen.
Castor Sugar: 100g
Butter, cold: 100g
Whole Cloves: 3
- For the apple base start by putting the putting the sugar and about 50ml of water into a pan large enough to hold all the apples. Melt on a high heat and allow to turn to a caramel, should take about 5 - 10 minutes. During this try to move the pan as little as possible, only at the end when the edges start to discolour should you really start moving it around. This allows it to colour evenly.
- Throw in the apples and spices, leave for a moment before stirring. This is to allow the juices in the apples to come out, which then dissolves the caramel so you don't spend your time scraping lumps of solid sugar around the pan.
- Add around 200mls of water and cook on a medium heat for about 15 minutes, or until tender when poked with a knife. Ideally the water should be evaporated by the time the apples have cooked.