Sunday, 21 April 2019

Treacle tart, poached apple and sorbet

Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.

Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.

This is a great dessert to serve after a lovely Sunday lunch. We serve it with a caramel doughnut and an apple crisp, but it works lovely on its own. Alternatively you could serve it with some delicious custard.

For the treacle tart:

200g breadcrumbs

900g golden syrup

75g brown butter

75g whipping cream

2 eggs

Place all the ingredients into a mixer and bring together to a smooth batter.Pour into a lined baking tray, 1½ inch thick. Bake at 160e_SDgrC for 30 minutes.

For the apple sorbet:

8 Granny Smith apples

8 Braeburn apples

100g white wine

100g water

100g sugar

Peel and core the apples, chop into small chunks. Place all the ingredients into a pan and simmer for six to seven minutes. Blitz to a purée and churn in an ice-cream machine.

For the poached apple:

3 Granny Smiths

100g brown sugar

100g white wine

1 tsp ground cinnamon

4 cloves

1 pinch ground ginger

1 star anise

1 vanilla pod

Peel and wedge the apple. Bring all the other ingredients to the boil. Place the apples in the liquid and allow to cool.



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