This is the time of year when we see an abundance of new season's apples and
pears, often at wayside stalls. This is one of my own favourite fruity
desserts and it keeps in the refrigerator for a week or longer.

No need to buy an expensive muscat, and a less exotic orange liqueur may be
substituted for the Grand Marnier.


8 large cooking apples (I usually use Granny Smith)
1 cup muscat
1/2 cup water
1/2-3/4 cup raw sugar
1 cinnamon stick
3 cloves
Peel of 1/2 an orange
1/3 cup Grand Marnier
Shredded fresh orange peel
Pure cream or crème fraiche
Ground cinnamon (optional)

Peel the apples, core and cut into eighths. Place into a shallow saucepan
with the muscat, water, sugar. cinnamon stick, cloves and orange peel.

Cover and cook over very, very low heat for up to an hour or until apples
are tender but still retain their shape. (Check occasionally and if
necessary add a little more water.)

Carefully spoon the apple slices onto a large bowl, strain the liquid over
them, together with the Grand Marnier. Cover and chill overnight.

To serve, spoon apples into individual serving dishes.  Garnish with a few
shreds of fresh orange peel. Pass pure cream separately with a small sifter
containing cinnamon.

Ann Creber 

Ann Creber (The Good Life on 3MDR - 97.1 FM, streaming on )