Manna from Devon's Sticky Apples & Hazelnuts
A sweet alternative to the more commonly paired vinegary chutney for your cheeseboard.
The apples are cooked in a caramel sauce which picks up some smokiness from the woodfired oven. Served with a salty Quicke’s Cheddar and a glass of Lyme Bay Sparkling Rosé this dish will be a big hit! With its bright, fruit-driven character the wine is a well-suited accompaniment to the red apple flavours. It has a rich palate of honey with hints of brioche and almond which marry nicely into the hazelnuts in this dish.
4 red skinned eating apples – we used Braeburns – cored and cut into wedges
90g caster sugar
1 small cinnamon stick
1. Build a good fire in the Morso Forno in the centre of the oven and let it burn for 30 minutes to really heat through the floor. Move the fire to the side of the Forno.
2. Heat a wide frying pan in the Forno and toast the hazelnuts in it until they are getting a little colour on them and smelling nutty. Take them out of the pan and put on a plate.
3. Wipe out the pan and gently melt the butter in it with the sugar, cinnamon stick and apples. Cook until the apples are tender and caramelised in places.
4. Take the apples and cinnamon stick out of the pan with a slotted spoon and mix with the hazelnuts.
5. Put the pan closer to the fire and bubble the mixture until it becomes golden brown and sticky. Pour this mixture over the apple segments with the toasted hazelnuts, mixing carefully as the sugar/butter mixture will be very hot.
6. Cool for 10 minutes and serve with your cheeses and a glass of chilled sparkling Lyme Bay rosé.
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