- 2 large red apples
- 1 cinnamon quill
- 2 cloves
- 1 tbsp honey
- 220 g (1 cup) caster sugar
- ice cubes, thinly sliced red apple and mint sprigs, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 45 minutes
Place apples, cinnamon, cloves and 1.5 L water in a saucepan over high heat. Bring to the boil and cook for 15 minutes or until apples have collapsed. Add honey and sugar, stirring to dissolve, then lightly squash apples. Cool completely.
Drain mixture through a fine sieve and discard pulp and skin. To serve, pour into a jug filled with ice, apple slices and mint.
Photography Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.