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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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These need to be slightly precooked. Peel, core and cut the apples into 6–8 segments. Melt a little butter in a big frying pan and over a high heat sauté the apples until golden brown. A rather fun and flash thing to do here is to sprinkle a little caster sugar and whisky over them and caramelise. Allow to cool and proceed as per the master recipe bearing in mind that the apples will shrink more, so pack in plenty.

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