apple jalousie

Apple & Plum Jalousie with Cinnamon & Caramel Ice Cream

As featured in Market Harborough Magazine

Serves 4 – 6apple and plum jalousie

Ingredients

  • 150g Peeled Cooking Apples
  • 150g Plums
  • 50g Butter
  • 75g Light Brown Sugar or Demerara
  • 1 x Teaspoon Cinnamon
  • 30g Plum or Apricot Jam
  • 1 x Tablespoon Granulated Sugar
  • 1 x Block or Sheet of Puff Pastry
  • 1 x Beaten Egg

Method

  1. Preheat the oven to 190°c (375°F) Gas 5.
  2. Peel and core the apples. Slice into 5 mm pieces. Slice the plums also into 5mm pieces discarding stones as you go.
  3. Place the butter, brown sugar, jam and half of the cinnamon into a pan and place onto a medium heat. Place the plums and the apples into the pan and cook for approx 4 minutes. The apples and plums should be coated with the sugar and jam mix and still have a slight bite. Set aside to cool for 10 minutes.
  4. Roll out the pastry on a floured surface to 20cm x 20 cm then cut in half length ways to make 2 pieces 20 x 10cm.
  5. Fold one piece in half length ways and make a series of slices across the pastry about 1cm apart, but don’t slice all the way to the edges. Unfold the pastry and this will give you a lid with centre slats.
  6. Lay the other piece of pastry on a baking sheet with parchment paper on.
  7. Place your cooked mixture onto your pastry base leaving a 1cm gap around the edges. Then place your slatted lid on top. Crimp the edges with your fingers or the back of a fork, and then brush the top with the rest of your egg mix and sprinkle with granulated sugar and the remaining cinnamon.
  8. Place in a preheated oven for 20-25 minutes until golden brown.
  9. When cooked leave it to rest for 5 minutes, then slice into portions and serve with your choice of ice cream or custard. In the picture we have chosen to serve this with our own cinnamon and caramel ice cream and crème anglaise.

Wine Choice

A dessert wine to accompany this dish would be Campbell’s Liqueur Muscat from Australia. Rich and luscious, this is a fantastically moorish Australian sweetie. Enjoy flavours of fresh raisin fruit and black toffee aromas. Again this wine is available from Duncan Murray Wines on Adam & Eve Street.