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📝 Description
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🥘 Ingredients
7 good-sized apples, the rind of 1/2 lemon or 4 cloves, 1/2 lb. of sugar, 3/4 pint of water, 1/2 pint of custard No. 1423.
👨🍳 Method
Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples. Have ready quite 1/2 pint of custard made by recipe No. 1423; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance.--See coloured plate Q1.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Stewed Apples and Custard this week, and I must say, the simplicity of the technique was a delightful surprise. The apples, gently simmered until tender, retained their shape beautifully, defying my initial skepticism. I opted for lemon rind over cloves, and the subtle citrus note it imparted to the syrup was a revelation—it brightened the dish without overpowering the natural sweetness of the apples. The custard, made separately and then artfully poured around the apples, added a creamy contrast that elevated the humble stewed apples to a proper pudding. I found that the presentation, with blanched almonds delicately arranged, was surprisingly satisfying for a weeknight cook seeking a touch of elegance. If you enjoy a comforting dessert with a vintage charm, this recipe is a charming addition to your repertoire. The next time I make this, I plan to experiment with different apple varieties to see how their textures and flavors interact with the syrup and custard.
