A version of Eton Mess for autumn. This is my slightly simplified version of a recipe from the excellent book ” Simple” by Diana Henry, my cookbook of the moment. She adds a few chopped toasted hazelnuts to the mixture.
Ingredients
- 700 g Bramley Apples peeled, cored and halved
- 35 g soft light brown sugar
- 5 tbsps maple syrup plus more to serve
- 300 ml double cream
- 75 g greek yoghurt
- 120 g meringue roughly broken up
Servings:
Instructions
- Preheat the oven to 200 C ( 180 fan) , Gas Mark 6.
- Put the apples into a roasting dish and sprinkle with the sugar. Pour on about 50 ml water. Roast for 15-20 minutes or until the fruit is completely tender.
- Remove from the oven and pour over 3 tbsps of the maple syrup. Leave to cool. When cooled, break the apples up roughly with a fork, keeping some texture.
- Whip the cream until it holds its shape, then stir in the yoghurt and 2 tbsps maple syrup.
- Just before serving layer the apples, cream and meringue in glasses, drizzling on a little maple syrup as you go. Finish with a layer of cream and a drizzle of maple syrup.
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