- 450g dessert apple
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g light muscovado sugar
- 1 small lemon, zest, juice and squeezed out halves
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 bay leaf
- 1 tbsp brandy (optional)
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 100g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
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.