April Apple Fool
A delicious April Apple Fool, and perfect for Easter as a light, fresh dessert. Adapt this recipe to your personal taste – there are no hard and fast rules! You can use any type of fruit puree, or leave out the nuts if you can’t eat them.
Liberty Fields Apple Syrup
Woodlands Dairy Yoghurt
Caramelised almond and pinenuts
Peel, chop and then cook the apples over a low heat with a bit of water and sugar to taste, then puree and allow to cool.
Meanwhile caramelise almonds and pinenuts in Liberty Fields Apple Syrup
to make a toffee crisp. Caramelise some cubes of apple separately. To
caramelise, melt some butter in a pan, add some syrup, then the almond and pinenuts. Do the same with the cubes of apples,
Build in layers of apple puree, Woodlands Dairy yoghurt, Liberty Fields Apple syrup, mango puree and top with the pinenuts and almonds and caramelised apples. Serve with fresh figs.
Fresh Fig & Apple Syrup Flan
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
- The pastry should be puffed and starting to colour. Push down the centre, then place halved figs on the pastry. Drizzle with Apple Syrup, then put back in the oven for a further 25 mins until the figs are soft. Serve warm or cold with yoghurt with nuts or seeds.
Christine McFadden, The Dorset Foodie, has some great ideas.
- Lovely as a drink, dilute 1:3 with San Pellegrino or still water. Serve with mint sprig and ice.
- Add a few drops to a oil and vinegar salad dressing. NB The dressing is a bit too brown if syrup used to replace vinegar entirely. Good with fruity salad of celery, apples, walnuts, bits of duck perhaps.
- Drizzle over strawberries with some black pepper.
- Add to a compote of simmered prunes. Simmer until thick then use as a tart filling.
- Spoon over sliced apples fried in butter. Serve warm with the buttery juices.
- Mix with crushed spices – cumin, sumac, pepper – and use as a sticky rub for grilled chicken or fish.
West Dorset Foodie has also been experimenting – the fudge sounds amazing!
Our own suggestions are
- Drizzled over Scotch pancakes
- Mixed with lemonade to create a non-alcoholic Summer Cup. Use 1 part Syrup to 5 or 6 parts lemonade, add ice, cucumber, and mint to garnish
- Mixed into rice pudding
- Served with a good yoghurt (we recommend Woodlands Dairy sheeps milk yoghurt)
- Use to create a marinade for pork
- Poured onto ice cream
- Stirred into creme fraiche, serve with apple tart or meringues
- On your porridge
- Use as a sweetener in hot drinks
- Make an oil free dressing, by mixing Apple Balsamic and Syrup at 50/50
- With muesli or granola
- With French toast and crispy bacon
- Add to flapjacks with a pinch of cinnamon
- Drizzle over oven roasted vegetables (parsnips, carrots, courgettes)