*Fried Cox Apples with Cinnamon Sugar*
Serves as many as you have friends A deliciously easy recipe, using seasonal and simple ingredients from Kevin Gould and the Jamie Oliver page. 250g unsalted butter (A generous cup) 1 cox's orange pippin apple per person, peeled and cored lemon juice 1 TBS caster sugar mixed with 1/4 tsp ground cinnamon per person apple juice, cider, calvados or water for deglazing the pan Creme Fraiche to serve You will need to clarify the butter first. Bring it to the boil in a small pan and then strain it through a seive which you have lined with a coffee filter, into a clean container. (Don't worry if you don't need it all. Any leftover clarified butter can be kept in the refrigerator.) Mix together the cinnamon and the sugar to have at the ready. Peel, core and slice each apple into eight wedges, tossing them with lemon juice to help prevent them from turning colour. Heat some of your clarified butter in a heavy based skillet. (The size will depend on how many you are doing. Two apples fit just nicely into my 8 inch pan.) Once the butter begins to foam lightly add the apple wedges in a single layer. When the undersides of the apples just begin to turn golden, flip them over and sprinkle with the cinnamon sugar. They will begin to caramlize quite quickly. Lift them into a dish and then pour some of the liquid of your choice into the pan. It will bubble up and deglaze the pan. For two apples I used about 60ml or 1/4 cup. Pour this over the apples and serve warm with some creme fraiche. Delicious! |