A pleasing dessert for early autumn from Nigel Slater’s ” Tender Volume 2″.
Instructions
- Peel and core the apples then slice thinly. Put into a small pan with the water and bring to the boil.
- Reduce the heat and simmer gently until the apples are tender and completely soft. Set aside to cool.
- Whip up the cream in a fridge cold bowl until it is just thick enough to form soft peaks.
- Crush the apples to a coarse puree with a fork. Lightly crush the blackberries.
- Fold the fruit into the cream very lightly so that it is still visible then pile into glasses and chill until ready to serve.
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