Jamie Magazine
By Kevin Gould
20 mins
Super easy
serves 4
About the recipe
Full of crunch, bite and juice, cox’s orange pippins apples are as good for cooking as they are eaten raw.
Recipe From
Ingredients
250g unsalted butter
4 Cox orange pippin apple
1 lemon
4 tablespoons caster sugar
1 teaspoon ground cinnamon
optional: apple juice, cider or calvados
Top Tip
Store the leftover clarified butter in the fridge.
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.
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