Foodie Fridays is a weekly meme hosted by Diary of a Domestic Goddess.
The aim is to share a recipe or a favourite food each week so that everyone else can try it.
If you take part, please leave a link in the comments – I’d love to see what you’re cooking up in your kitchen!
This week I want to share something of an experiment with you. It’s a very simple recipe for a raspberry and apple sauce that I threw together out of sheer desperation…
Earlier this week I found myself craving pancakes (crepes, not Scotch pancakes or drop scones), but I had no lemons or lemon juice in the house, so I couldn’t have them with my customary simple topping of lemon juice and sugar this time. I did, however, have some fresh raspberries and apples, so I thought I’d try making a coulis, which I’d never done before. Here’s the extremely simple recipe.
- 1 small punnet of fresh raspberries
- 1 large apple
- 2 tablespoons sugar
- enough water to cover
- Peel, core and finely dice the apple.
- Wash the raspberries
- Pop the apple and raspberries in a pan with 2 tablespoons sugar and enough water to just cover everything.
- Simmer till the apple is cooked and the desired consistency is achieved (adding more water if required).
Now, you can use a sieve to remove the seeds if you like, but I left mine in. And if you want your apple to be left in chunks, you can just dice it a little larger and not simmer it for so long, but I wanted my apple to mush into it. It was delicious!
As you can see, I popped plenty on those pancakes (you can find the recipe I use for those HERE at the Be-Ro website).
But I had some of the sauce left over – what should I do with it? Well, I decided to try another experiment. I knew that the fruit sauce (which I’d made rather thick) wouldn’t soak into bread for a proper summer pudding, and I really couldn’t be bothered making a tiny amount of pastry to bake it into a pie, so I compromised and did a kind of hybrid of the two:
- 2 slices bread
- raspberry and apple sauce
- small knob of butter
- small sprinkling of sugar
- Cut one slice of bread in a circle large enough to line a small ramekin dish, and the other in a circle to become the lid.
- Butter the larger slice and place it butter-side DOWN in the ramekin dish, pushing it to the very bottom to shape it.
- Pour the raspberry and apple sauce into the ramekin dish.
- Butter both sides of the small lid circle and place on top of the raspberry and apple sauce.
- Press down firmly at the edges and weight it with another ramekin dish for half an hour or so, leaving it in the fridge for the duration.
- Sprinkle with a little sugar and pop in the oven at 200C until the bread turns golden on top.
- Serve hot.
It was a yummy result. I ate it (and shared it with Xander) as it was, but it would be just as nice with custard or a dollop of whipped cream on top.
I also suspect that if I’d thickened my sauce just a little further, I would have had a lovely jam for my toast tomorrow morning!