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Fried cox apples with cinnamon sugar
dessert recipes | serves as many as you have friends
"Richard Cox first bred his orange pippin – one of our nicest eating apples – in 1825 at Colnbrook, Middlesex," says Kevin Gould. "His orchard is now low-rise flats, right under Heathrow's flightpath." Full of crunch, bite and juice, cox’s orange pippins are as good for cooking as they are eaten raw.
1. First, clarify the butter by boiling it in a small pan, then straining it into a container through a sieve lined with a coffee filter.
2. Slice each apple into 8 and sprinkle with lemon juice to prevent browning.Heat some butter in a non-stick frying pan, and add the apple pieces in one layer. When the undersides are nicely tanned, turn them over and sprinkle with the cinnamon sugar. They’ll start to caramelise quite quickly. Lift the apples into a dish. Pour some liquid in the pan, bubble it up, then pour over the apples. Serve with crème fraîche.
Recipe Kevin Gould
Photo Laura Edwards
from Issue 8
ingredients• 250g unsalted butter (any left over will keep in fridge)
• 1 cox’s orange pippin apple per person, peeled and cored
• Lemon juice
• 1 tbsp caster sugar mixed with ¼ tsp ground cinnamon, per person
• Apple juice, cider, calvados (apple brandy) or water, for deglazing
• Crème fraîche, to serve