Mrs Beetons Puddings and Desserts Revisited
Buttered Apples
(Sweet Entremets)
6-7 Good Boiling Apples
285ml (½ pint) Water
170g (6oz) Sugar
50g (2oz) Butter
Thick Apple Marmalade
Apricot Jam
Peel and core the apples without dividing them.
Boil the sugar and water for a few minutes.
Add the apples and simmer very gently until tender, taking care not to let them break.
Cover the bottom of a dish with apple marmalade, flavoured with lemon,
Arrange the apples on this with a piece of butter placed on each and a few spoonfuls of apricot jam or marmalade between.
Place the dish in the oven for 10 minutes, then sprinkle sifted sugar over the top, brown under a hot grill and serve hot.
Time: From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven.
Sufficient for 1 entremets.
Note: The syrup that the apples were boiled in should be saved for another occasion.
BUTTERED APPLES
(Sweet Entremets)
1390. INGREDIENTS - Apple marmalade No. 1395, 6 or 7 good boiling apples, 1/2 pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam.
Mode - Pare the apples, and take out the cores without dividing them; boil up the sugar and water for a few minutes; then lay in the apples, and simmer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by recipe No. 1395, and flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; place the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar; either brown it before the fire or with a salamander, and serve hot.
Time - From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven.
Average cost, 1s. 6d.
Sufficient for 1 entremets.
Note - The syrup that the apples were boiled in should be saved for another occasion.
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