Poached apples with chantilly cream. What more could you want on a sunny day?
This is so simple and yet the flavours with the cream are divine. Who needs big gateaux, sticky puddings or rich tarts ,when a bowl of juicy apples and syrup does the trick!
Nigel Slater does it again with uncomplicated style.
3 peeled, cored and halved dessert apples
juice of half a lemon
unfiltered apple juice 400ml
golden caster sugar 2 tablespoons tbsp
star anise 2 whole pieces
preserved ginger 40g, sliced into coins
syrup from the ginger jar 4 tbsp
Simmer whole lot together for about 15 – 20 minutes until a skewer goes cleanly through
Place apples in serving dish
Boil syrup and pour over
I served warm with a Chantilly cream made by whisking 300ml double cream until thickened with 1/2 tsp vanilla bean paste and 1 tbsp icing sugar.