This is a lovely simple dessert for Autumn, making the most of the often ignored Hawthorn haw. (Identification notes below)
- 250g Hawthorn Haws, stalks removed and washed
- 1 Bramley Apple, peeled cored and chopped
- Juice of half an orange
- 2 strips of orange zest
- 100g Granulated Sugar
- 300ml Double Cream
Cook the Hawthorn haws in a pan just covered with water for 50 minutes or until the flesh is very tender. (If the water starts to boil away add a little more to keep the haws in enough water to cook.) While these are cooking put the chopped apple, orange juice, orange zest and sugar in another pan and cook for 20 minutes until very soft. When the Hawthorn haws are cooked push them through a sieve to extract the pulp – there should be about 4 tbsp. Add the pulp to the apple mix and leave to cool.
Whip the cream until it is just holding its shape then swirl alternate layers of cream and fruit mix into two individual glass dishes. Serve with a Hogweed tuile.
for the Hogweed tuile
- 1 large egg white
- 60g caster sugar
- 30g plain flour
- 30g butter, melted
- 2 tsp Hogweed seeds roasted and ground to a powder
Set the oven to 180°C/ 356°F/Gas Mark 4
Put the egg white in a medium bowl. Whisk it lightly with a fork, then whisk in the sugar to a froth. Sift in the flour and mix in the melted butter.
Next drop 4 rounded teaspoons of the mixture evenly spaced out on the lined tray, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across. Sprinkle with a little ground Hogweed seeds and bake for 9-10 mins.
Lift the tuiles off the parchment with a palette knife and lay them over the rolling pin to set into a curl. Cook the rest of the mixture in batches.
Cool and store in an airtight tin.
A native thorny tree that grows to 10m tall: It has pale green new leaves in early spring 4 – 5cm long. The leaves have 3 – 7 lobes and turn dark green as summer progresses. Hawthorn has white or pink blossoms in clusters of up to 16. These fragrant flowers open in May turning into green berries during summer. As the season changes to autumn the berries ripen red. The dangling fruit have a stone in the middle and often stay on the tree after it loses its leaves and well into winter.
A few photos from last weekends fungi course.