Sweet apples, Wassail style.

I decided to stew four apples that were starting to soften. I wanted to use them up and also half a tub of clotted cream.

Ingredients :

Four medium sized eating apples

A couple of teaspoons of sucralose based sweetener (or sugar to taste).

A level teaspoon of cinnamon powder.

A single measure of whisky, or you could substitute a small amount of lemon or orange juice.

About three or four tablespoons of water to stop the apples burning onto the pan.

A tablespoonful of clotted cream or whipped cream.

I roughly cored and chopped the apples and left the skin on. I put them in a pan with a little boiling water to stop the apple flesh burning. I cooked the apples for about 15 to 20 minutes till they softened. Stirring and mashing them until they were a chunky pulp.

I added a couple of teaspoons of sucralose based sweetener to make the apples less sharp. Then I added a single measure of whisky and a level teaspoonful of cinnamon and cooked the mix for a couple minutes more. You could substitute fruit juice for the whisky and leave out the cinnamon if you don’t like it.

Serve hot in a bowl with the clotted cream or whipped cream dolloped on top.

This reminds me of the Wassails we usually go on in January. They are to celebrate the local apple trees and wish for a good crop of apples the following autumn.

Scones

Our tea at Westport lake cafe was coffee and scones with jam and clotted cream.

I put jam on first, then cream on top. Some people do it the other way round (cream first) how?

Scones are pronounced scownes rhymes with owns or scons, rhymes with ones. It depends what part of the country you live in… For a small country we have a lot of differences in accents!