- 1kg granulated sugar, 600mls cider vinegar,
- 2 strips very thin lemon peel, 4 cloves, 4 black peppercorns,
- 1teaspoon crushed chilli flakes, 1.5kg similarly sized crab apples,
- washed and stalks removed.
- Put all ingredients except the crab apples into a large saucepan
- or preserving pan and heat gently, stirring from time to time,
- until the sugar has completely dissolved.
- Meanwhile, pack the crab apples into slightly cooled sterilized jars.
- Boil the vinegar mixture vigorously for 5 minutes, then strain
- over the apples so that they are completely covered.
- Screw the lids on the jars immediately.
- Variation; Replace the lemon, peppercorns and chilli with 1 teaspoon
- allspice berries and a 3-4cm piece of fresh ginger, peeled and bruised.
- These delightful little additions will enhance and compliment any cheese or meat platter.
- 500g blackberries
- 100g granulated sugar
- 1 tablespoon water
- 140mls double cream
- 140mls single cream
- 75g broken meringues.
- Bramble Puree. Place the blackberries, sugar and water into a saucepan, cover the pan and cook over a gentle heat until the fruit is soft, and then allow to cool slightly.
- Rub the fruit and juice through a sieve.
- Measure the puree, you should have just under 1pint, allow this to cool completely.
- Measure 280mls of the bramble puree and keep remainder for the sauce.
- Whip the creams together until light and fluffy and just holding shape.
- Fold in the meringue pieces.
- Add the 280mls of bramble puree and very carefully fold into the mixture.
- Do not over fold the mixture it should have a slightly marbled effect.
- Turn the mixture into a 900ml pudding basin, smooth over the surface then cover and freeze the bombe.
- When ready to serve, dip the basin into hot water to loosen it and turn
- onto a serving plate.
- Spoon a little of the reserved puree over the bombe and serve the rest separately.
- If you prefer a slightly softer texture, take the bombe out of the freezer an hour before you need it and put it in the refrigerator.