Caramel and apples is not a new combination. People have enjoyed eating them together from whenever toffee apples were dreamed up. This is my variation on that theme and it works well.
The choice of apple is important. Cooking apples such as Bramleys are quite useless, too sour and inclined to disintegrate. A sharp but well-flavoured dessert apple such as a Granny Smith is fine. I don’t use Cox’s Orange Pippin for cooking though they are great for eating if they are ripe. We have planted both of these classic varieties in our orchard at Gidleigh Park.
The ice cream contrasts nicely with the warm tart and caramel. If you have neither the time nor inclination to make it, use a spoonful of Mrs
Don’t use ready-made pastry from a shop. It will give an unpleasant greasy aftertaste and spoil the dish.
The object is a warm tart and warm sauce with the cold ice cream. The quicker you work, the warmer it will be.
© 1990 Shaun Hill. All rights reserved.