Panfried apples with grappa
Valentina Harris
SERVES 2
Preparation 10 minutes
Cooking 10 minutes
The autumn chills bring the start of the apple season. My favourite apples are called ranuncola in Italy, or at least, the market traders in Via Metauro in Rome always used that name for slightly squat, very rounded red apples with a streaked effect on the skin. I remember going to the market for fruit on those freezing mornings and being amazed at the way old newspapers were used by the traders to line their clothes in order to keep warm.
2 large eating apples preferably ranuncola or russets
3 tbsp melted unsalted butter
2-3 tbsp grappa
2 tbsp liquid honey
Put a large, heavy, non-stick frying pan on to a medium heat, brushed lightly with a little melted butter.
Meanwhile, core the apples, and then slice each apple into 6 rings. Brush the rings with melted butter and lay them in the pan. Cook for 2-3 minutes on each side, or until lightly browned and softened. Pour over the grappa and allow to flame briefly so as to burn off the alcohol. Remove the apples from the pan and put them on a warmed dish and keep them warm in the oven. Put the honey in the pan and heat through until bubbling hot, mixing it into the apple and grappa flavours. Pour this over the hot apples and serve at once with cream or ice cream.
