Sweet Apple Pancakes with a Spicy Plum Sauce

Desserts Food Main Courses
Peter Gorton
16 Servings
Ingredients
PANCAKE MIX
Large eggs 2
Water 125ml
Milk 125ml
Flour 110g
Salt pinch
Calvados 2 tbsp (optional)
Butter 30ml melted
BUTTERED APPLES
Butter 175g
Brown sugar 2 tbsp
Eating apples 4, peeled and cut into chunks or quarters
Vanilla bean 1, split
Cinnamon stick 1 (small) or 2 lemon verbena leaves
SPICY PLUM SAUCE
Water 500ml
Castor sugar 500g
Cassis 150ml
Brandy 100ml
Vanilla bean 1 scraped
Cinnamon ½ stick
Ripe plums 1kg halved and stoned
Star anise 1
Method
  1. PANCAKE MIX
    - Put eggs, water and milk into a stainless steel bowl, whisk together and add flour and salt, stir in butter.
    - Add calvados (if using), and refrigerate batter for at least ½ hour or overnight.
    - Before use, strain batter through a sieve.
  2. BUTTERED APPLES
    - Melt butter and sugar in a wide based frying pan.
    - Add apple and spice and cover for five minutes until fruit has softened.
    - Remove lid and watch closely. Once tender, increase heat and shake gently as apple becomes lightly caramelised. Pour out of the frying pan on to a clean tray and allow to cool.
  3. SPICY PLUM SAUCE
    - Put all ingredients except plums into a large stainless steel saucepan and bring to the boil. Simmer for 20 minutes.
    - Add plums and cook over a low heat for 1 hour. Press contents of saucepan through a fine sieve. Thin down with a little orange juice if needed. Set aside.
  4. To Serve:
    - Put about 2 tbsp of apple filling mixture on each pancake 1 inch from the edge and roll pancake up, tucking the ends in as
    you go.
    - Repeat with the other pancakes and place on a baking tray, shake icing sugar on top of the pancakes and place in the oven for 5 minutes.
    - Pour the plum sauce into the middle of 4 dessert plates.
    - Remove pancakes from the oven and place on the centre of the plum sauce and top with an ice-cream of your choice.