Apple compote with cinnamon custard and cinnamon biscuits

Name: Apple compote with cinnamon custard and cinnamon biscuits
Yield: Serves 6-8
Ingredients: 75 g coarsely chopped walnuts, preferably freshly shelled; 120 g unsalted butter, at room temperature; 75 g sultanas, soaked in Calvados until plump; 45 g caster sugar + extra for sprinkling; 6 Granny Smith apples; pinch of salt; 1 teaspoon ground cinnamon; caster sugar to taste; 250 ml milk; 250 ml double cream; ¼ teaspoon ground cinnamon; 3 cinnamon sticks, broken into pieces; good pinch of ground cinnamon; 60 g caster sugar; 60 g rice flour; 5 egg yolks; 2 Bramleys apples; 120 g plain flour; 30 g unsalted butter; 1 egg yolk; juice of 1 lemon

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Using two varieties of apples is the secret here — the Bramleys will break down, while the Granny Smiths will be tender but still keep their shape.

Ingredients

6 Granny Smith apples
2 Bramleys apples
juice of 1 lemon

Method

First make the cinnamon biscuits. Sift the flours with the salt and cinnamon. Cream the butter with the sugar until pale and fluffy. Beat in the egg yolk. Add the flour mixture and bring together with your hand, adding a few drops of water if necessary to help bind to a smooth dough. Wrap and chill for 20-30 minutes.

Preheat the oven to