Fried cox apples with cinnamon sugar

Name: Fried cox apples with cinnamon sugar
Total time: 20 min
Yield: 4
Ingredients: 250 g unsalted butter; 4 Cox orange pippin apple; 1 lemon; 4 tablespoons caster sugar; 1 teaspoon ground cinnamon; apple juice, cider or calvados optional

“Full of crunch, bite and juice, cox’s orange pippins apples are as good for cooking as they are eaten raw. ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Jamie Magazine Fruit Bonfire night recipes Desserts Puddings & desserts

Nutrition per serving

Calories 199 10%
Fat 8.5g 12%
Saturates 5g 25%
Sugars 30g 33%
Protein 0.8g 2%
Carbs 32g 12%

Of an adult's reference intake

Jamie Magazine

By Kevin Gould

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Ingredients

250 g unsalted butter
4 Cox orange pippin apple
1 lemon
4 tablespoons caster sugar
1 teaspoon ground cinnamon
apple juice, cider or calvados , optional

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Jamie Magazine

By Kevin Gould

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Method

First, clarify the butter by boiling it in a small pan.
Strain it into a container through a sieve lined with a coffee filter.
Peel, core and slice each apple into 8, then sprinkle over a little lemon juice to prevent the slices from browning.
Heat some clarified butter in a non-stick frying pan, and add the apple pieces in one layer. Cook until the undersides are nicely tanned.
Combine the sugar and cinnamon, then turn over the apple slices and sprinkle with the cinnamon sugar. They’ll start to caramelise quite quickly.
Lift the apples into a dish. Pour a splash of the apple juice, cider, calvados or water in the pan, bubble it up, then pour over the apples. Serve with crème fraîche.

Tips

Store the leftover clarified butter in the fridge.

Jamie Magazine

By Kevin Gould