Jamie drizzling honey on top of a fig tart

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Fried cox apples with cinnamon sugar

Fried cox apples with cinnamon sugar

Fried cox apples with cinnamon sugar

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Kevin Gould

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

  1. First, clarify the butter by boiling it in a small pan.
  2. Strain it into a container through a sieve lined with a coffee filter.
  3. Peel, core and slice each apple into 8, then sprinkle over a little lemon juice to prevent the slices from browning.
  4. 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.
  5. Combine the sugar and cinnamon, then turn over the apple slices and sprinkle with the cinnamon sugar. They’ll start to caramelise quite quickly.
  6. 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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