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Sticky Fruit Slice With Apple
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The British apple season starts in August, with pears following closely behind. Both are in full swing by September, and there may well be varieties from local growers on sale in your branch now. They come in every shade from pale to brilliant greens, vivid reds to the golden brown suede-skin of the Egremont Russet apple. Textures can be crisp and crunchy or softly seductive, and fragrant flavours range from sweet to tart. They are the stars of the autumn fruit bowl. But apples and pears are not just for the lunch box or to provide a snack on the run. Endlessly versatile for both sweet and savoury dishes, they can be poached, puréed, baked, sautéd and even grilled. Pork cries out for apples and sage, apples make a perfect foil for the richness of duck, and both apples and pears work well in salads, with nuts and, of course, our great variety of British cheeses. Decadent and delicious, this is best enjoyed drizzled with pouring cream.
Typical values per serving:
This recipe was first published in September 2006.