In this book Gordon Ramsay has selected his 52 favourite menus from around the world. The book is comprised of 156 recipes for starters, main courses and desserts, which are displayed on sliced pages so the reader can mix and match to create their own favourite menu for any occasion, any time of year and create an incredible 140,000 different menus.
2 Firm Apples (Braeburns)
2 Firm Pears (Conference)
75g Caster Sugar
2 Cinnamon Sticks
1 tsp Cloves
3 Star Anise
1 tsp Black Peppercorns (lightly crushed)
25g Slightly Salted Butter
A Splash of Calvados
100ml Apple Juice
crème Fraiche, to serve (optional)
Core the apples and pears using an apple corer, then peel off the skins. Cut the apples into quarters and halve the pears.
Scatter the sugar over the base of a wide, heavy-based non-stick frying pan and place over a high heat until it melts and begins to caramelise at the edges. Add the spices, followed by the butter.
Tip the pan from side to side to mix the caramel and butter together.
Take care as the mixture may spit and splutter. Add the apples and pears to the pan, put side down. Cook for 5-7 minutes until evenly caramelised, turning them several times. Carefully add a splash of Calvados, standing well back as the alcohol may flambé.
Pour in the apple juice and let bubble until the liquid has reduced and thickened to a syrupy sauce. Take off the heat and leave to cool slightly.
Divide the fruit among warm plates and spoon over the caramel sauce.
Serve with a dollop of crème fraiche, if you like.
This recipe serves 4, takes 5mins to prepare and can take approx. 10mins to cook.