greenbottletree











{01/10/2010}   Apple Balls – Challenge number one completed!
Recipe and ingredients for Apple Balls (1951)

I’ve done it!  I’ve actually followed something through!  Challenge number one was a success in that I did it AND it was delicious, albeit a bit messy.

I did cheat a little bit though because I used pastry that I defrosted … but it was me who made it.
This recipe was embarrassingly easy and I chose it because I had all the ingredients and I was getting a bit twitchy about not having done my first challenge already.
The recipe:
“pastry as required
1 teaspoon apricot jam for each apple (I only had raspberry – apricot wouldn’t have looked so messy!)
6 or 8 apples (I did four – this recipe is vague and easy to adapt)
1 teaspoon brown sugar for each apple (I didn’t register the one teaspoon thing and filled the apples with sugar!)
Roll out the pastry, and cut into as many squares as there are apples.  Peel and core the apples without breaking them.  Spread each square with jam.  Stand the apple on it.  With sugar fill the holes.  Close up the pastry round the fruit.  Press edges together.  Bake apples on a greased tin in a brisk oven till the pastry is nicely browned.  They will take about 25 minutes to bake, according to the size of the apples.”
This process really doesn’t need photographic help but I was feeling enthusiastic and keen to photograph every stage!
As even distribution of jam wasn’t occurring, I shoved some on top of the sugared centre
Coring, peeling and pastry rolling are, obviously, easy but it’s challenging to wrap an apple in jam-covered pastry.
I’m now having some photo download issues so I may be able to escape revealing the finished product in its pool of raspberry jam (Baking tray still soaking in a potentially futile attempt to salvage it – just re-read recipe and noticed I’d also ignored the bit about greasing the baking tray!).
This is a very simple recipe.  I almost dismissed it as being boring but it was extremely good!  Admittedly most of the jam had escaped but the apple was really soft and it had a lovely caramel taste.
I used dark brown sugar and baked it at 180 for about 30 minutes.
Make it, seal it well, maybe add a dollop of ice cream and hey presto, a pretty quick and easy pudding that tastes far better than you’d expect!
I had visions of writing a witty, interesting and informative blog about creative things.  I’ve started off with apple balls, neither creative nor challenging (beyond the issues of wrapping pastry round a jam covered apple!)!  It can only get better … surely!
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