Apple chartreuse recipe
Apple Chartreuse recipeThis article was published by: Matthew
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Recipe introThe Apple Chartreuse recipe is a delightful and refreshing cocktail that combines the crispness of apples with the herbal notes of Chartreuse liqueur. This cocktail is perfect for any occasion, whether it's a casual get-together or a fancy dinner party. With just a few simple ingredients, you can create a drink that is both sweet and tangy, with a hint of earthiness. Serve it over ice and garnish with a slice of apple for an extra touch of elegance.
Keywords: apple, chartreuse, cocktail, refreshing, herbal.
Apple chartreuse recipe details
|cooking apple, Bramley
|lump or cane sugar
|lemon, zested and juiced
|crisp apples, Cox, Russet, Sturmer, Braeburn etc)
|candied fruit, the large piece type, chopped.
InstructionsWipe the cooking apple and remove the stalk and the eye, but do not remove the peel, core or pips. Cut into horizontal slices and place in a pan with the water, cover and simmer until pulpy. Tip into a nylon strainer over a bowl and leave undisturbed until all the juice runs through.
Measure the amount of juice – you need 7 1/2 fl oz /220 ml, and put this in a large shallow pan with the sugar, lemon rind and juice, and out over a low heat. When all the sugar has dissolved, boil the juice steadily for 5 minutes, then draw the pan aside and remove the lemon rind.
Peel and core the dessert apples and slice straight into the pan of juice. Slice them very thinly, about 1/8th inch thick. Cover the pan and simmer very gently for 10-12 minutes. Turn the apples very occasionally, taking care not to break them or to let the syrup boil; let it simmer gently.
After this time, take the lid off the pan and continue cooking until there is just enough syrup to moisten the apple slices.
Take off the heat and add the chopped candied peel, cover the pan and leave until the apples slices are clear.
Tip into a wet cake tin or souffle dish and leave in a cool place to set. No gelatine is needed as it uses its own pectin to set.
Turn out onto a flat dish and serve with fresh cream or a sour cream sauce, mixing 1/4 pint each of fresh cream and sour cream with a teaspoon of caster sugar.
ca. 45 min
Grade of difficulty:
Calories per portion:
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