What you need:
1 Roll puff pastry
4 Golden delicious apples
Castor sugar
200g Apricot jam
How to make it:
Preheat oven 200°C.
Roll the pastry out thinly. Place on a baking tray and dock the pastry with a fork or knife. Using a small side plate cut out four rings of pastry. Remove balance. Chop up the apricot jam and divide evenly over the four rings of pastry. Wash the apples well and thinly slice. Lay out the apples. Brush with melted butter and sprinkle lightly with castor sugar. Bake in oven for 15-20 minutes until golden and cooked through. Remove and brush with butter, correct colouring. Place on a dessert plate and serve with a dollop of honey mascarpone ice cream.
FOREST GOLD HONEY MASCARPONE ICE CREAM
What you need:
2 x 250g mascarpone cheese
100ml Forest Gold Honey
100g walnuts or pecans, salted, toasted
How to make it:
Wet the nuts, sprinkle lightly with salt and toast on a baking sheet in the oven for 15 minutes at 140°C. Allow to cool and chop coarsely. Take the mascarpone cheese directly from the fridge, spoon into a bowl, pour on the Forest Gold honey, add the walnuts and quickly stir together. Cover and freeze.
