Foodie Fridays

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!

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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.

Raspberry and Apple Sauce
Ingredients:

  • 1 small punnet of fresh raspberries
  • 1 large apple
  • 2 tablespoons sugar
  • enough water to cover

Directions:

  1. Peel, core and finely dice the apple.
  2. Wash the raspberries
  3. Pop the apple and raspberries in a pan with 2 tablespoons sugar and enough water to just cover everything.
  4. 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:

Mini Mock Summer Berry Pie
Ingredients:

  • 2 slices bread
  • raspberry and apple sauce
  • small knob of butter
  • small sprinkling of sugar

Directions:

  1. 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.
  2. Butter the larger slice and place it butter-side DOWN in the ramekin dish, pushing it to the very bottom to shape it.
  3. Pour the raspberry and apple sauce into the ramekin dish.
  4. Butter both sides of the small lid circle and place on top of the raspberry and apple sauce.
  5. 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.
  6. Sprinkle with a little sugar and pop in the oven at 200C until the bread turns golden on top.
  7. 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!

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2 responses to “Foodie Fridays

  1. Nice recipes. The applesauce looks like ketchup!