An unusual apple and orange dessert, Apples Bristol are best made with Cox’s Orange Pippin apples, but other dessert apples can be used. This dish should be served very cold and can be accompanied by whipped cream.
6 dessert apples
4 oz. sugar
2 large oranges
15 fl. oz. water
1 oz. castor sugar
1 fl. oz. water
Put the water and granulated sugar in a medium-sized saucepan over a low heat.
Stir until the sugar has dissolved and then boil rapidly for 5 minutes.
Peel and core the apples and cut them into quarters. Add all the apples to the syrup in the saucepan, cover and simmer gently for 10 minutes, or until the apples are tender when pierced with a table fork. Remove from the heat, replace the lid and leave to cool.
With a sharp knife, score around the centre of one orange and pull off one-half of the rind. Cut the rind into fine strips. To remove the bitter taste, put the strips into a small pan of boiling water and simmer for 5 minutes. Drain the orange strips, rinse them in cold water and drain again. Set aside.
With a very sharp knife, cut the peel and white pith from the oranges. Slice the oranges into thin rounds and set aside.
To make the caramel, put the water and sugar in a small saucepan over moderate heat and stir until the sugar has dissolved. Bring to the boil and continue boiling until the syrup turns a dark golden brown. Pour on to a lightly greased baking sheet and leave to harden.
To serve, remove the apples from the saucepan with a slotted spoon and put them into a serving bowl. Arrange the orange slices on top of the apples and add 4 tablespoons of syrup from the saucepan. Scatter the orange strips over the orange slices. Crush the caramel into small pieces and sprinkle over the top.
Put the serving bowl into the refri-gerator for at least 2 hours before serving.