Minted Apple Fool Recipes

BAKED APPLES WITH MINT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
• Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.

MINTED APPLE FOOL

Steps:

• In a saucepan combine the apples, water, sugar, lemon juice and half the mint leaves.
• Cover and simmer for approximately 15 minutes or until the apples are soft. Puree mixture.
• Cool, refrigerate for 2 to 3 hours, fold in the cream and serve in glass bowls decorated with the remaining mint leaves.
• Note: cooking time does not include cooling time.

APPLE MAPLE FOOL

Steps:

• Melt the butter in a small heavy saucepan and add the apples.
• Bring to a slow heat, then add the brown sugar, cinnamon stick and lemon zest. Cook slowly until the apples are soft and breaking down (you don't want total mush though), stirring often so they don't stick to the bottom of the pan.
• Cool a little, then add the 4T of maple syrup, stirring until it is soaked through. Put into the fridge to cool totally (remove cinnamon stick).
• Whip the cream into soft peaks, then fold this through the apple mixture. Put into 6 individual dishes and chill.
• Just before serving garnish with the extra maple syrup (I normally make a small indentation on the top of the fool & nestle approx 1 teaspoon of the syrup in that).