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Cotswold
meringues with Days Cottage and Hayles apples, peppered butterscotch
sauce and Winstones vanilla ice cream
1
Cotswold meringue
1 red pippin apple from Hayles or Days Cottage -cored and
quartered
2 oz butter
2 oz Hyde Farm whipping cream
2 oz demerera sugar
Teaspoon cracked black pepper
1 scoop of Winstons ice cream
1 fl oz Days Cottage apple juice
Simply
melt the butter in a saucepan on a medium heat.
Just
as it starts to colour add the apples skin side down.
Do
not stir yet but allow the skin just to crack slightly and
the apples to absorb some colour. Then
turn them and add the sugar.
This
will start to dissolve but take care not to let it stick and
burn.
Once
melted add the apple juice and cream.
Take
care as there will be a lot of steam given off at this moment.
Stir gently and boil the sauce ingredients together and add
the pepper.
Do
not over cook the apples as you need them to have crunch.
Place
the meringue in the centre of the plate.
Place the 1/4 apples in the middle pointing outwards.
Next
the ball of ice cream will sit in the middle.
Pour
the sauce all over so that the ice cream starts to melt and
then dust lightly with icing sugar and a sprig of mint.
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