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    Sticky Fruit Slice With Apple

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    Sticky Fruit Slice With Apple

    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.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 tbsp brandy or Calvados
    • ½ x 375g pack Saxby's Ready Rolled Puff Pastry
    • 25g flaked almonds
    • 2 medium Cox's apples
    • 25g unsalted butter
    • 2 tbsp dark muscovado sugar
    • ¼ tsp freshly grated nutmeg
    • 2 tbsp double cream
    • 125g Waitrose Dried Mixed Fruit


    1. Preheat the oven to 200°C, gas mark 6. Place the dried mixed fruit in a bowl, add the brandy or Calvados and set aside.
    2. Unroll the puff pastry and cut into 4 squares. Score squares 1cm in from the edge of each and place on a baking sheet. Cook for 10 minutes, then remove the loose centre squares and place on the baking sheet to the side, and continue to cook for a further 10 minutes until golden.
    3. In a small frying pan, dry fry the almonds for about a minute or until golden, remove from the pan and reserve.
    4. Cut the apples into quarters, remove and discard the cores, then thinly slice. Melt the butter in a large frying pan over a medium heat, add the apple slices in a single layer and sprinkle with the muscovado sugar and nutmeg and sauté for 4-5 minutes or until golden on both sides. Using a slotted spoon, remove the apples from the pan and divide between the cooked pastry cases.
    5. Return the pan to the heat and add the mixed fruit and brandy. When syrupy, stir in the cream and spoon over the apples.
    6. Scatter over the toasted flaked almonds, top with the pastry squares and serve with pouring cream.

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