Drizzle it over a really good vanilla icecream.
Making pancakes? Dessert Cider, thick double cream, and sliced apples fried gently in butter until they caramelise.
Use with a tarte tatin or blackberry and apple crumble.
Make a glaze to go with good butchers sausages, or add a splash to your onion gravy.
Baking a cake? Try experimenting with adding Dessert Cider to the buttercream or icing!
Slow-Roasted Shoulder of Pork With Dessert Cider
Use the neck end of a half shoulder of pork, with the bone in (this is cheaper than having it boned). Ask the butcher to score the rind if this hasn’t been done so already. Ours weighed about 4 kilos. Tablespoon of smoked paprika, tablespoon of cumin, 70ml of Dessert Cider (about a wineglass).
Firstly dry the pork – if it isn’t dry, the crackling won’t form. Rub the paprika and the cumin into the flesh, add salt to the scored rind. Then place a large piece of kitchen foil in a high-sided roasting pan, placing some chopped carrots, onions and celery on this – this is to provide a base for the meat to rest on. The foil must be large enough to completely enclose the meat. Don’t do this yet, but place in a pre-heated oven at 230 degrees centigrade for just under an hour. Remove from the oven, reduce temperature to 125 degrees, pour the Dessert Cider into the tin (not on top of the meat) and fold over the foil to form a seal. Cook for 6 or 7 hours. Remove the top of the foil, and pour off the Apple Jus into a pan. Turn the oven up to 230 degrees again in order to crisp up the crackling, and cook for about 10 minutes. Remove from oven, allow to rest for 40 minutes. Remove excess fat from the Apple Jus. Remove the crackling before serving and cut into pieces.
The meat should fall apart and not need carving. Serve with the heated Apple Jus, some green veg and mashed potatoes, or whatever you like. Unfortunately we were enjoying it so much we forgot to take a photo, but it was delicious!
If you have any recipes, please let us know and we’ll add them to the list.