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Apple delight

THE apple, is one of the first fruits to have been cultivated. There are around 7,000-8,000 named varieties, although only a few are commercially produced and available in the market. Apples have various tastes, insipid, sweet, very sour and accordingly used in cooking. The recipes below prove its versatility.

Apple sweetlime cheese cake

(Serves 6)

Ingredients for top layer:

Grated apple 2 cups
Sweetlime juice 1 cup
Sugar 1/2 cup
Cinnamon powder big pinch
Slices of almonds
For creamy paneer layer
Paneer crumbs 1 cup
Khoya crumbs 1/2 cup
Powdered sugar 3/4 cup
Fresh cream 2 tbsps
Desiccated coconut 2 tbsps

Method:

Take the grated apples, sweetlime juice and sugar in a non-stick pan. Cook on medium heat till it forms a lump and leaves the sides of the vessel. Mix in the cinnamon powder. Beat the paneer, khoya and sugar in a blender. Add the cream and mix. Sprinkle the coconut in a glass dish. Make a creamy paneer layer. Spread the apple layer on it, evenly. Sprinkle slices of almond and set in the fridge.

Cut into pieces and serve.

* * *

Apple salad supreme

(Six to 10 servings)

Ingredients:

Apples chopped 1 cup
Boiled bean sprouts 1 cup
Grated carrot 1/2 cup
Diced cucumber 1/2 cup
Diced fresh pineapple 1 cup
Chopped red capsicum 1/2 cup
Chopped tomato 1/4 cup
Juice of lemon 1 tbsp
Honey 2 tbsps
Olive oil 1 tsp
Salt to taste
Pepper powder 1/2 tsp
Coriander leaves to garnish

Method:

Prepare all the vegetables. Wash and core the apple and cut into small pieces. Mix all the vegetables and keep in fridge. Pour and add the lemon juice, salt, honey, pepper and olive oil in a vessel. Toss with the salad at the time of serving. Take out in a serving bowl and garnish with the coriander.

* * *

Apple banana crumble

(Six servings)

Ingredients:

Sliced apples 2 cup
Sliced banana 1 cup
Cinnamon or cardamom powder 1/4 tsp
Flour 1/2 cup
Brown sugar 1/2 cup
Cold butter 2 tbsps

Method:

Sift the flour into a mixing bowl. Add and mix the sugar. Cut the butter into small pieces and rub in until the mixture is crumbly. Peel, core and cut slices of the apple. Mix with the banana and cinnamon powder and arrange the mixture in a greased oven proof dish.

Sprinkle the flour crumbs evenly over the fruit and press gently to make the mixture compact. Bake in a moderate oven at 175{+o}C for about 35 minutes or till the crumble is golden brown.

Serve hot with cream or vanilla custard.

* * *

Apple-pineapple soda (Six glasses)

Ingredients:

Apple juice 2 glasses
Pineapple juice 2 glasses
Crushed ice 1 glass
Chilled soda 1 bottle
Honey 1/4 cup
Lemon juice 2 tbsps
Pinch of salt
Mint 3 sprigs
A few slices of lemon and
sprigs of mint to garnish

Method:

Mix the apple and pineapple juices together. Add the honey, lemon juice and salt. Gently crush three springs of mint and soak in the juices for 15 minutes. Remove the leaves later.

Fill the glasses partly with crushed ice. Pour the juice mixture till the glass is two-thirds full. Add the soda at the time of serving. Place a slice of lemon and a small spring of mint at the time of serving.

* * *

Apple and black currant sauce

(One cup)

Ingredients:

Cubed apple 1 cup
Black currant either seedless
or remove the seeds 1/4 cup
Water 1 cup
Brown sugar 1/3 cup
Lemon juice 1 tbsp
Butter 1/2 tbsp

Method:

Place the apples, water and brown sugar in a large bowl and cook on medium heat till the apples are soft. Make into a puree. Add the currant, lemon juice and butter. Cook for five minutes till the currant is a bit soft. Remove from heat and cool.

Serve this sauce at room temperature with vanilla ice cream.

JYOTI N. PAREKH

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