Cider poached apple with muscavado toffee sauce, vanilla crushed cashews and salted almonds
Recipe by Tony Keogh, head chef at Cornucopia, Dublin.
As the days grow shorter and we settle into the cosy dark evenings, a seasonal diet will naturally turn towards the comforting, calorie-rich fruits, nuts and roots of autumn and winter. These foods provide sustenance and light during the cold winter days and there is no better symbol of this than the delicious apple.
The winter makeover we’ve given the humble apple may seem indulgent, but you’re getting antioxidants from the apples and bringing in omega 3 in the almonds that offset the rich, fudgy sauce and the cashew nuts. Not to mention the health benefits of the cinnamon, ginger and cardamon.
Any large, sweet, red eating apple will do for this recipe but personally I would prefer a nice Irish apple. While the heritage apples of Ireland are becoming rare, they can still be found at farmers markets and selected retail outlets of if you’re lucky your own back garden!