Roasted apple sauce
Photography Photography by Nick Tresidder.
INGREDIENTS
3 apples, e.g. Braeburn
3 red onions
1 tablespoon oil
20 grams butter
1⁄2 teaspoon allspice
8 whole cloves garlic, peeled
2 bay leaves
METHOD
Cut each of the apples into 8 wedges and remove the core. Peel the onions and cut through the root end into 8 wedges. Heat the oil and butter in an oven-proof sauté pan. Add the apples, onions, allspice, garlic cloves and the bay leaves. Season well and cook over a high heat until lightly coloured,
3-4 minutes. Place in the oven and cook for about 30 minutes, turning a couple of times, until tender but not falling apart. Set aside until ready to use.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.