Roasted crab apples

Roasted crab apples

By
From
Desserts
Serves
6

I first stumbled upon crab apples while wandering round a market in London. I saw trays of these lovely small apples that people were ignoring and I couldn’t understand why. When I tasted them, I discovered they have a very strong, sharp, bitter taste. While I was trying to invent a dish to go with Kentish pudding pie, I thought these apples would be ideal, as their sharpness cuts through the sweetness of the dessert. Roasting them in sugar, plenty of butter and spices works very well. The secret with crab apples is you only need to roast them for about 5 minutes, otherwise they turn to purée.

Ingredients

Quantity Ingredient
50g butter
500g crab apples
75g caster sugar
1 teaspoon ground cinnamon
2 cinnamon sticks, crumbled
icing sugar, for serving

Method

  1. Pre-heat the oven to 200ºC.
  2. Heat a frying pan until hot, then add the butter and heat until foaming. Add the crab apples and cook for 3–4 minutes until they are golden.
  3. Tip the crab apples into a roasting tray and toss with the ground cinnamon and cinnamon sticks. Place in the oven for 4–6 minutes until just tender.
  4. Serve with Kentish pudding pie, junket ice cream and a dusting of icing sugar.
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