Apple & walnut marmalade
Easy and versatile, this preserve is great with scones
Difficulty and servings
Makes about 300ml
Easily doubled
Preparation and cooking times
Ready in about 30 minutes
- Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
- Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.
Recipe from Good Food magazine, September 2004.
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http://www.bbcgoodfood.com/recipes/2802/
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Ingredients
- 450g dessert apples
- 50g butter
- 85g light muscovado sugar
- 1 small lemon , zest, juice and squeezed out halves
- 1 bay leaf
- 1 tbsp brandy (optional)
- 100g walnuts , roughly chopped
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These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results
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Difficulty and servings
Makes about 300ml
Easily doubled
Preparation and cooking times
Ready in about 30 minutes
Chunky and juicy
Ingredients
- 450g dessert apples
- 50g butter
- 85g light muscovado sugar
- 1 small lemon , zest, juice and squeezed out halves
- 1 bay leaf
- 1 tbsp brandy (optional)
- 100g walnuts , roughly chopped
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26 January 2008
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