Apple compote with cinnamon custard and cinnamon biscuits

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

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

Dessert
Winter
Vegetarian

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