Selaks wine match
Selaks Reserve Gewurztraminer Riesling
Luscious and aromatic, with a delicate balance of fruit sweetness and crisp, clean acidity, the wine displays intense exotic fruit flavours and a long,lingering finish. Read more
- 8 red skin apples, finely sliced
- 50 gm sugar
- 50 ml extra virgin olive oil
- 2 egg whites
- 6 tablespoons brown sugar
- Pinch salt
- 1 scant teaspoon cider vinegar
1 hours 30 mins
120 degrees C
Preheat oven to 110˚C on fan bake.
Line a 20x10x5cm baking tray with baking paper. Splash a little olive oil over the baking paper and layer the apples in neat rows.
Sprinkle every second layer of apples with olive oil and sugar. Repeat until all apples are used; slice more apples if necessary to complete the final layer for an even finish.
Finish the top layer with a small drizzle of olive oil and fine layer of sugar.
Bake in pre-heated oven for five hours until the apples are soft to the touch.
Remove the dish from the oven and place a weight on the top of the dish to compress the layers of apple. Leave to cool and then refrigerate overnight.
The following day slice the apple compression into generous wedges and warm in a low oven for 15 minutes.
Meanwhile prepare the brown sugar meringues.
Pre heat oven to 120˚C on fan bake.
With an electric beater whip the egg whites until foamy. Add the first tablespoon of brown sugar and beat the whites for a further 60 seconds. Repeat the process until all the sugar is used.
Add a pinch of salt and the cider vinegar and beat for a further three minutes.
Line a flat tray with baking paper. Fill a piping bag and pipe even sized meringues onto tray.
Bake for 90 minutes until set and crisp.
Place meringues on apple compression and serve with runny cream or ice cream.
A very simple but delicious and classically wintry pudding that can be prepared ahead of time – this dish needs to rest in the fridge overnight.
Butternut pumpkin stuffed with big cous cous and dried fruit