Spiced apple crisps
2 Granny Smiths
cinnamon, for sprinkling
Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
Cook for 45 mins – 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.
Frozen fruit sticks with passion fruit & lime drizzle
100g strawberries, hulled and halved
8 seedless grapes
100g/4oz mango chunks
100g/4oz melon chunks
2 kiwi fruit, peeled and cut into chunks
100g/4oz pineapple chunks
For the drizzle
juice 2 limes
4 passion fruits, halved and seeds scraped out
1 tsp icing sugar
Mix the drizzle ingredients in a small bowl, stirring until the sugar has dissolved. If you want the sauce to be smooth, pass it through a sieve to remove the seeds, or leave them in if you prefer.
Skewer the fruits onto wooden skewers and drizzle the sauce on top, reserving a little for dipping. Pop the skewers in the freezer for 45 mins, until just starting to freeze. Serve with the leftover drizzle.
Apple-Nut Blue Cheese Tartlets Recipe
1 Apples and finely chopped
1 medium onion, finely chopped
2 teaspoons butter
1 cup (4 ounces) crumbled blue cheese
4 tablespoons finely chopped walnuts, toasted, divided
1/2 teaspoon salt
1 package (1.9 ounces) frozen miniature phyllo tart shells
in a small nonstick skillet, saute apple and onion in butter until tender. Remove from the heat; stir in the blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell.
Place on an ungreased baking sheet. Bake at 350° for 5 minutes. Sprinkle with remaining walnuts; bake 2-3 minutes longer or until lightly browned. Yield: 15 appetizers.
Apple Pear Salsa with Cinnamon Chips Recipe
6 flour tortillas (8 inches)
3 tablespoons sugar
1-1/2 teaspoons ground cinnamon
4 cups finely chopped tart Apples (about 2 medium)
1 cup finely chopped ripe pear
1/2 cup quartered Grapes
1/2 cup chopped celery
1/4 cup chopped walnuts
3 tablespoons orange juice
1 tablespoon brown sugar
2 teaspoons grated orange peel
Coat both sides of each tortilla with cooking spray. Combine the sugar and cinnamon; sprinkle over broth sides of tortillas.
Cut each into eight wedges. Place on baking sheets. Bake at 400° for 4-5 minutes or until crisp.
Meanwhile, for salsa, in a small bowl, combine the remaining ingredients. Serve with the cinnamon chips. Yield: 12 servings.
