大象传媒

Autumn apple sweets by Sam Moody of the Bath Priory Hotel听

路听听听听听听听 The largest pan you have full of roughly chopped 听bramley apples,

路听听听听听听听 Water to cover

路听听听听听听听 Bring to a simmer, and cook out for 1 hr,

路听听听听听听听 Allow to stand for a bit (so it cools a little)

路听听听听听听听 Push though a course meshed strainer

路听听听听听听听 Weigh the pulp, discard all seeds and skin left in mesh

路听听听听听听听 Weigh 陆 the amount of preserving 听sugar to the weight of the apple pulp (2 kg of pulp will need 1kg preserving sugar)

路听听听听听听听 Place both back into the pan, mix well, and place over a medium heat, stir to a boil, skimming away any scum the forms on top ( sometime there is a fair bit)

路听听听听听听听 Once up to the boil, increase to a high heat and stir from time to time

路听听听听听听听 You want to cook the pulp and sugar to 108-110 c

路听听听听听听听 The last 5c will seem to take longer than the first 105c, this is normal

路听听听听听听听 Once temperature is achieved, pour into a grease proof paper lined tray, allow to set in cool place, Once cold cover with more paper and allow to mature for a week or 2.听

路听听听听听听听 To serve, dice your blocks into bite sized pieces, roll in a little granulated sugar with a pinch of vitamin c powder in to give a little kick. Or serve as is with some strong cheddar cheese.

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