February 04, 2021



Butter - 100 gms

Apples - 700 gms (peeled, cored and sliced)

Peel of half lemon

Coarse fresh white breadcrumbs - 225 gms

Cream - 300 ml


  • Melt 15 gms of the butter in aheavy sauce pan and coat the bottom of the pan with it.
  • Add the apples, lemon peel and sugar.
  • Cover the pan and cook gently until the apples are transparent but still keep their shape.
  • Remove the pan from the heat and discard the peel.
  • Melt the remaining butter in a frying pan and fry the bread crumbs until they are golden.
  • Arrange half the apples in a layer in a one litre souffle dish.
  • Use half the crumbs for the next layer, then the rest of the apples and finally another layer of crumbs.
  • Cover the dish with foil or cling wrap and put in the refrigerator to chill.
  • Serve cold with the cream.

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