Slow-cooker baked apples
To keep these apples in perfect condition for serving after the main course, turn the slow-cooker control to the hold position as soon as the apples are just cooked.
1/4 cup each: brown sugar, chopped sliced almonds
2 tbsp each: mixed glace peel, butter
1/2 tsp ground cinnamon
4 large Granny Smith apples
1/2 cup apple juice or apple cider
Combine brown sugar, chopped nuts, glace peel, butter and cinnamon.
With the point of a sharp knife, make a cut around the circumference of the apples. Using an apple corer, remove the cores from the apples, then fill with the nut mixture.
Place in the slow cooker. Add the apple juice or cider. Cover and cook on high for about two to two-and-a-half hours until the apples are soft when tested with a thin skewer. If overcooked, the apples will collapse.
Great served with creme fraiche, mascarpone, whipped cream or custard.
Serves 4.
Simple grated apple cake
1 & 3/4 cups self-raising flour
1 tsp baking powder
100g butter, chopped
1/2 cup firmly-packed brown sugar
2 medium cooking apples, peeled and cored
2 large eggs
1/2 cup milk
2 tbsp white sugar
Preheat oven to 190C. Lightly grease and line an 18cm round cake pan. Place flour and baking powder in a food processor and blend to mix.
Add butter and pulse until mixture looks like breadcrumbs. Mix in brown sugar.
Turn into a bowl.
Coarsely grate apples and add to flour mixture.
Combine eggs and milk.
Mix into dry ingredients to form a soft-drop consistency. Pour into prepared cake pan. Smooth the top then sprinkle with the white sugar.
Bake for about 45-50 minutes, until cake is golden and a skewer inserted in the centre comes out clean.
Excellent served warm or cold plain or with whipped cream.
Easy apple chutney
Apples need no peeling.
1 large onion, diced
1kg apples, cored, chopped
1/2 cup raisins
1 tbsp each: ground ginger, smoked or plain paprika, mixed spice, salt
1 & 1/2 cups sugar
2 cups malt vinegar
Place ingredients in a large stainless steel saucepan. Slowly bring to boil, stirring until sugar has dissolved. Simmer on low heat for one-and-a-half hours, stirring occasionally to prevent chutney from sticking.
When thick - you should be able to pull a spoon through mixture that leaves a channel that does not immediately fill with liquid - pour into hot, sterilised jars to the top.
Seal and cool.
Best left for several weeks before enjoying.
Makes about 6 cups.
Apple galettes
Galette is a French term for a flat, round pastry.
2 sheets flaky pastry
1/2 cup apricot jam, sieved
2-3 Granny Smith apples
1/4 cup walnuts, chopped and lightly toasted
Icing sugar for dusting
Preheat oven to 180C. Line one or two baking trays with baking paper.
Using a 12cm diameter bowl cut out four rounds of pastry. Brush with jam.
Peel, core and thinly slice the apples.
Place slices over the pastry circles, overlapping them slightly like scales on a fish. Brush with more jam.
Place galettes on trays.
Bake for about 25 minutes, until pastry is crisp and the apples are slightly browned around the edges.
Sprinkle with walnuts and dust with icing sugar.
Serves 4.