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Apple and Raspberry Filo Baskets

How to Cook: Apple and Raspberry Filo Baskets with a West Country Athol Brose

Ingredients:

150g (5½oz) unsalted butter

1 tsp ground cinnamon

4 crisp English apples, such as Golden Delicious, Discovery, or Granny Smith

4 sheets of filo pastry

icing sugar, for dusting

200g (7oz) raspberries

2 tbsp golden caster sugar

1 tsp vanilla extract

4 tbsp medium oatmeal

2 tbsp apple brandy or Calvados

3 tbsp dry cider

2 tbsp clear honey

300ml (10fl oz) double cream

Directions:

Make beurre noisette by melting 100g (3½oz) of the butter in a saucepan over low heat and allow it to separate into butter fat and milk solids. The milk solids will sink to the bottom of the pan and, if left over gentle heat, begin to brown. As the milk solids reach a toasty hazelnut colour, remove the pan from the heat. Stir in the cinnamon.

Preheat the oven to 200ºC (400ºF/Gas 6). Peel and core the apples and toss in the beurre noisette and cinnamon. Place the apples in a muffin tray and cook in the oven for 30–45 minutes until they are soft, turning and basting once. Allow to cool.

Make the filo baskets by melting the rest of the butter and using it to butter 4 holes of a muffin tin. Unroll the filo pastry and keep covered with a damp tea towel. Cut the filo into 15cm (6in) squares, big enough to line the holes of the muffin tin with a bit of an overlap. Brush the squares with butter and dust with icing sugar. Take one square and overlap with another square placed diagonally on top, so you end up with a star shape. Press this shape gently into the muffin tin. Repeat with the remaining pastry to make 4 baskets. Bake for about 5 minutes until golden. Allow to cool.

Simmer the raspberries in a pan with 2 tbsp water and the golden caster sugar for 5–10 minutes until softened. Add the vanilla extract, and allow to cool. Save some raspberries for decoration and liquidize the rest, pass through a sieve and set the coulis aside.

Toast the oatmeal in a dry frying pan for 5–10 minutes, stirring frequently until slightly golden. Allow to cool. Stir together the apple brandy or Calvados, cider, and honey in a small jug. Softly whip the cream and fold in the brandy mix, to taste.

Place a filo basket on each plate. Insert a cooked apple into each basket topped with a reserved raspberry. Serve with a spoonful of the brandy cream, sprinkle with a little oatmeal, then a drizzle of raspberry coulis with more reserved raspberries.

makes 4 servings

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