350 g (12 oz) plain flour
pinch salt
75 g (3 oz) sugar
150 g (6 oz) butter
2 egg, beaten
1 banana, mashed
2 rings pineapple, finely chopped
rind of one orange
4 apples, peeled and cored
pinch salt
75 g (3 oz) sugar
150 g (6 oz) butter
2 egg, beaten
1 banana, mashed
2 rings pineapple, finely chopped
rind of one orange
4 apples, peeled and cored
for the sauce
25 g (1 oz) butter
25 g (1 oz) plain flour
150 ml (1/4 pt) milk
50 ml (2 fl oz) cooled extra strong coffee
150 ml (1/4 pt) single cream
25 g (1 oz) plain flour
150 ml (1/4 pt) milk
50 ml (2 fl oz) cooled extra strong coffee
150 ml (1/4 pt) single cream
method
1. Sift the flour, salt and 50 g (2 oz) of the sugar into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix to a stiff pastry with the eggs.
2. Mix together the bananas, pineapple, remaining sugar and orange rind.
3. Into a saucepan, put all the sauce ingredients, except the single cream, and heat, whisking all the time. When thick, remove from the heat and use a little of the sauce to moisten the fruit filling.
4. Roll out the pastry to a square. Cut out four circles. Put an apple in the centre of each square and fill with the banana and pineapple mixture.
5. Brush the edges with water and completely enclose the apple, pressing the joins neatly together.
6. Put the apple parcels, join side down, on a baking sheet and make a small hole in the centre of each. Decorate with pastry trimmings.
7. Bake for 30 to 35 minutes on the centre shelf at 220°C (425°F) Gas 7 until golden.
8. Gently heat the coffee sauce and add the single cream. Do not boil. Serve with the hot apples.
2. Mix together the bananas, pineapple, remaining sugar and orange rind.
3. Into a saucepan, put all the sauce ingredients, except the single cream, and heat, whisking all the time. When thick, remove from the heat and use a little of the sauce to moisten the fruit filling.
4. Roll out the pastry to a square. Cut out four circles. Put an apple in the centre of each square and fill with the banana and pineapple mixture.
5. Brush the edges with water and completely enclose the apple, pressing the joins neatly together.
6. Put the apple parcels, join side down, on a baking sheet and make a small hole in the centre of each. Decorate with pastry trimmings.
7. Bake for 30 to 35 minutes on the centre shelf at 220°C (425°F) Gas 7 until golden.
8. Gently heat the coffee sauce and add the single cream. Do not boil. Serve with the hot apples.
serving amount
serves 4
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