A perfect dessert to serve warm with ice cream, or leave out the brandy and serve for breakfast with yoghurt and granola. You can replace the cinnamon and use other spices if you like- vanilla and ginger both work well. This is another recipe from “Apple” by James Rich.
Ingredients
- 600 ml medium sweet cider
- 2 tbsps runny honey
- 1 cinnamon stick
- 4 sharp eating apples e.g. Granny Smith, James Grieve, Cox's peeled and cored
- 2 tbsps Somerset Cider Brandy
- Vanilla Ice Cream to serve
Servings:
Instructions
- Heat the cider in a saucepan until simmering. Add the honey and the cinnamon stick and stir until the honey has dissolved.
- Carefully add the apples and simmer for 20-25 minutes until soft but still holding their shape. Once cooked take them out and put to one side.
- Add the Somerset cider brandy to the saucepan and bring to the boil. Continue boiling until the liquid has reduced by half.
- Serve the apples with a generous spoonful of the sauce and some vanilla ice cream.
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