Dorsetmike
Member
Just had a baked apple, I found a recipe in an old farmhouse cook book which apart from the stuffing with chopped dried apricots and brown sugar which I normally do, it recommended cooking it in a buttered dish and baste with sherry, not having any sherry I substituted West Country Mead hence the title, very tasty. The apple was a massive Bramley (the only variety I ever buy) I am now well stuffed!
Next time I do stewed apple or apple crumble I know what to use to sweeten it, more mead!!!!!!!! (I've only got 3 bottles of it left, soon be time to restock!)
( is the Bramley cooking apple just a British variety or is it available elsewhere?)
Next time I do stewed apple or apple crumble I know what to use to sweeten it, more mead!!!!!!!! (I've only got 3 bottles of it left, soon be time to restock!)
( is the Bramley cooking apple just a British variety or is it available elsewhere?)