Elegant to serve and economical to make, Chartreuse de Pommes (shahr-trerz d’pohm) may be accompanied by zohipped cream or a thick custard sauce. If they are available, apples the pippin variety should be used, as apples that pulp quickly when cooked are not successful in this recipe.2 teaspoons vegetable oil 4 fl. oz. water 12 oz. sugar
juice of 1 lemon
½ teaspoon grated nutmeg 2 lb. tart apples, peeled, cored and sliced 2 oz. blanched, slivered
2 tablespoons redcurrant jelly
2 tablespoons boiling water
1 tablespoon brandy
Grease a 1-pint mould with the vegetable oil. Set aside.
Put the water with the sugar into a medium-sized saucepan. Stir to dissolve the sugar, then add the lemon juice and nutmeg. Bring the syrup to the boil over moderate heat and boil it for 5 minutes, stirring occasionally with a metal
Add the apple slices to the syrup and cook them for 10 to 15 minutes, stirring gently from time to time. The syrup should
boil briskly and the apples will pull away from the sides of the pan when they are ready.
With a metal spoon, carefully fold the almonds into the apple mixture.
Pour the apple mixture into the mould and place it in the refrigerator for at least 1 hour, or until it is set.
In a cup, combine the redcurrant jelly, the boiling water and the brandy together and stir to melt the jelly. Set the cup
aside to allow the sauce to cool.
Turn the chartreuse out of the mould on to a serving dish and spoon the sauce over it. Serve cold.