- 4 Bramley apples (or 125ml/4fl oz apple juice if you do not have a juicer)
- sugar, to taste
- 2 Bramley apples, peeled, cored and cut in half
- 100g/3½oz butter
- 50g/1¾oz demerara sugar
- 110g/3¾oz raisins
- 50ml/1¾fl oz double cream
- 110g/3½oz soft brown sugar
- 5g ground mixed spice
- 1 lemon, zest only
- 1 orange, zest only
- 250ml/9fl oz milk
- 250ml/9fl oz cream
- 50g/1¾oz fresh Douglas fir pine needles
- 200g/7oz pasteurised egg yolk, or fresh egg yolks
- 80g/2¾oz caster sugar
- For the apple granita, juice the apples using a juicer (or alternatively use bought apple juice). You will need 125ml/4fl oz apple juice. Add a little sugar if it is too sour, then strain through a fine metal sieve into a freezable tub. Freeze until completely frozen.
- For the baked apples, preheat the oven to 240C/475F/Gas 9.
- Use a pastry brush to coat the apples in some of the butter and sprinkle over the demerara sugar. Set aside until needed.
- Place the remaining baked apple ingredients, except the mixed spice and zests, into a pan. Bring to the boil and simmer for two minutes. Remove from the heat and add the mixed spice and zest.
- Divide the mixture between four small ovenproof pots or ramekins and top with the halved apples.Transfer to the oven and bake for 10 minutes.
- Reduce the oven temperature to 160C/325F/Gas 3 and cook until soft (approximately 10 minutes), then set aside.
- For the pine custard, in a pan bring the milk, cream and pine needles up to the boil. Turn off the heat and set aside for 30 minutes to infuse.
- When the mix has infused, slowly bring back up to the boil.
- Whisk together the egg yolks and sugar in a large heatproof bowl until pale.
- When the infused milk is boiling, turn off the heat. Pour it gradually, in a steady stream, into the egg yolk mixture, whisking constantly. Keep whisking until the mixture has cooled down a little, then strain through a fine metal sieve into a clean pan and keep warm.
- When ready to serve, scrape the frozen juice with the back of a spoon to form a granita.
- To serve, divide the custard between four bowls then place a baked apple half on top and sprinkle over the granita. Serve at once.