members recipes

A magical combination of nutmeg, cloves and the sharp, sweet taste of Pink Lady apples, finished with a toffee coloured caramel. For best results, use a really heavy pan, preferably in iron or copper, with straight or almost straight sides and about 22-24 centimetres wide.

Ingredients
2kg Pink Lady apples, halved with core removed
Juice of 2 freshly squeezed lemons
125 g unsalted butter, slightly softened
125 g caster sugar
20 cloves, crushed
1 nutmeg, finely grated
200 g puff pastry

Method
Smear the butter over the base and sides of a cold pan and sprinkle over the sugar. Give the pan a shake to even it out, then sprinkle over the cloves and nutmeg.
Roll out the puff pastry in to a disc, about 2cm wider than the rim of the pan, and leave to rest in the fridge on greaseproof paper.
In a bowl, roll the Pink Lady apple halves in the lemon juice and 2 tablespoons of water. Shake off any excess juice, and arrange the pieces in the pan, standing on their sides, in concentric circles, embedding them into the mix. Pack the apples in tightly and put the pan on a fierce heat.
Move the pan around on the flame until a deep, rich caramel colour has developed evenly. This process can take 10 to 20 minutes, depending on the pan and heat.
Leave the pan to cool, and drop the disc of pastry on to the apples, allowing the edge to hang over the sides of the pan. Place the pan in a pre-heated oven (Mark 7, 220 C, 425F) and bake for 15 minutes, or until the pastry is nicely risen. Remove from the oven and rest for a minute. Turn out onto an inverted plate to find a perfect golden circle of apples. Serve warm, with a bit of double cream or vanilla ice cream.