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4–6
Easy
Published 2008
First, prepare the apple compote. Add the lemon juice to a large bowl of cold water. Working with one at a time, peel, core and chop the apples and immediately immerse in the bowl of lemon water to prevent them from discolouring. Drain well and pat dry with kitchen paper.
Put the chopped apples in a wide pan with the sugar, butter and vanilla pod(s) if using. Cook over a medium-low heat
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This was an easy and tasty version of the classic winter pudding. I liked the apples fried and caramelised in the butter and sugar; also the hazelnuts whizzed into the crumble topping.