Friday 4 February 2011

Caramelised-Apple Croissant




This recipe (which doesn't actually involve much cooking i.e. a teenage boy could make it) comes from Nigel Slater, who possesses the wonderful talent of knowing which foodstuffs go perfectly together. It's a dessert-sandwich/midnight snack which is both flaky and tender; sugary hot and creamy cold. It is also inevitably messy, and I would advise tackling the consumption of this dish with your fingers only in the company of good friends, who won't judge.

You begin by melting a large knob of butter (around 50g) in a frying pan whilst thickly slicing a couple of apples (cooking- or eating-). Fry the apple slices in the butter for 5-10 minutes until nicely golden before adding to the pan 50g soft brown sugar. Turn the heat up to let the sugar bubble (thus begin the caramelising process) and heat two croissants in the oven/under the grill. Get a tub of vanilla ice cream out of the freezer to soften. Continue cooking the apples for 5-10 minutes until soft (not mushy) and in a nice, sticky caramel. Slice each warm croissant in half and place on a plate. Spoon the apples into the middle along with a scoop of ice cream in each; finish by dribbling the remaining caramel over it all.

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