Food_Heaven_-_November_2019

58 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

Bourbon peach

pandowdy

SERVES 8

6 tbsp salted butter

8-10 medium fresh peaches, sliced

(see Tip)

3 tbsp dark brown sugar

1 tbsp plain flour

2 tbsp bourbon

2 tsp pure vanilla extract

juice of ½ a lemon

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp salt

1 sheet of frozen puff pastry,

thawed

1 large free-range egg, beaten

coarse sugar, for topping

80ml (3fl oz) double cream

vanilla ice cream, to serve (optional)

1 Preheat the oven to 220°C/Gas

Mark 7.

2 In a 25cm (10in) oven-safe skillet or pan,

melt the but ter over a medium heat and

cook until lightly browned, 3-5 minutes.

Remove the skillet from the heat.

3 In a large bowl, combine the peaches,

brown sugar, flour, bourbon, vanilla,

lemon juice, cinnamon, ginger and salt.

Toss to coat. Add the mixture to the butter

in the skillet and gently mix to coat.

4 Place the sheet of pastry over the

peaches and press down gently, tucking

the sides of the pastry under the peaches

as best you can. Brush the pastry with the

beaten egg and sprinkle with coarse

Maple-glazed

cardamom

apple fritters

MAKES 12-14

For the cardamom apple filling

2 tbsp salted butter

2 large apples, cored and chopped

1½ tsp ground cinnamon

½ tsp ground cardamom

3 tbsp pure maple syrup

For the fritters

Everyday Bread Dough, at room

temperature (see recipe, opposite)

80g (3oz) apple butter (slowly heat

apple purée until thickened)

neutral oil, such as rapeseed or

vegetable oil, for frying

For the maple glaze

85ml (3fl oz) pure maple syrup

25g (1oz) icing sugar

1 tsp pure vanilla extract

1 Make the filling: Melt the butter in a

sugar. Place the skillet on a baking sheet

and bake until the top of the pastry is

lightly browned, about 20 minutes.

5 Remove the skillet from the oven and,

using a sharp knife, cut the pastry into

large squares, creating a crosshatch

pattern. Reduce the oven temperature to

180°C/Gas Mark 4 and return the skillet to

the oven. Bake until the liquid is bubbling

up through the cracks in the pastry, about

20 minutes more. If the pastry begins to

burn, cover the skillet with foil.

6 Remove the skillet from the oven,

spoon the cream over the pastry, then

return the skillet to the oven once more.

Bake until the pastry is dark golden

brown, about 10 minutes more.

7 Using a spoon, press the pastry down

into the juices, but don’t quite submerge

it. Serve the pandowdy warm from the

skillet, with ice cream alongside, if

desired. Store any leftovers refrigerated

in an airtight container for up to 3 days.

TIP You can use frozen peaches, but do

not thaw them first. Instead, add about

5 minutes to the cooking time.

gift^ a^ fe

w^ warm^

fritters

to^ your

neighbo

Urs^ for^

bonus^ po

ints