Ingredients
For the crust- 3 egg yolks
- 250 g butter
- 110 g lightlight muscovado sugar
- 30 ml calvados
- 325 g plain flour
- 1 pinches salt
- 6 Cox's apples
- 100 ml calvados
- 75 g lightlight muscovado sugar
- 75 g butter
- 75 ml double cream
- 1 lemon, juice and zest
- 100 g caster sugar
- 3 egg yolks
- 200 g full fat crme frache
- 4 pomegranates, seeds removed
Description
Influenced By The Classic Apple Jack Cocktail, Paul Young's Inspiring Dessert Marries Rich Pastry, Boozy Apples, Creamy Custard And Crunchy Pomegranates Seeds
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