Recipe Of The Month With Paul Brinicombe - Caramelised Apple Terrine

As a new year starts, we all look forward to new beginnings and often put too much pressure on ourselves to change but normally don’t end up sticking to our resolutions. The thought of a ‘new year new me’ is a tempting one but let’s not think about what makes us unhappy and rather focus on the things that bring us joy this year. The food that makes me happy is very nostalgic, like the trifles and meals that were made for me as a child. This month’s recipe is a caramelised apple terrine, the flavours of this work perfectly with cinnamon ice cream or honey Greek yoghurt.

Ingredients 

145 g caster sugar

1.5 kg granny smith apples (about 9), peeled and cored

Finely grated rind of 1 lemon

2 teaspoons ground cinnamon

Water

Method 

1. Preheat the oven to 160°C (Gas 2-3). Line a 21 × 8 × 9 cm (8¼ × 3¼ × 31½ inch) loaf (bar) tin with a layer of foil and a layer of baking paper, overhanging long sides by 10 cm (4 inches).

2. Combine 90 g (3¼ oz) of the sugar and 2 tablespoons water in a small saucepan, place over low heat and swirl the pan until the sugar and water are combined. Cook for 6-8 minutes or until the sugar is golden, swirling the pan every couple of minutes to distribute the heat. Pour the caramel into the loaf tin, taking care as the caramel is very hot, then stand for 20 minutes or until the caramel has cooled.

3. Meanwhile, thinly slice the apples and combine with the remaining sugar, lemon rind and cinnamon in a large bowl. Layer the apple slices on top of the cooled caramel in the tin, packing them in very tightly. Enclose the apple with the overhanging foil and baking paper, then wrap tin in foil to secure. Bake for 3 hours or until apples are golden and very tender. Cool terrine completely, then refrigerate for 4 hours or until chilled.

Paul Brinicombe is the Head Chef at The Clifford in Shaldon