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.

Favourite food

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I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint.  Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.