Damson and Apple Tansy
Tansies originally always included the bitter-sweet herb called tansy, which still lends its name to many custard and omelette-type puddings. This sweet/tart combination with Cox's apples traditionally used the witherslack damsons which grow south of Lake Windermere.
Ingredients
- 2 large Cox's apples peeled, cored and thinly sliced
- 8 oz damsons halved, stoned and quartered
- 1/2 oz butter
- 1 1/2 oz sugar
- pinch of ground cloves
- pinch of ground cinnamon
- 4 eggs separated
- 3 tbsp fresh soured cream or natural yogurt
Instructions
- Put the apples, damsons, butter and half of the sugar in a large frying pan.
- Cook over a gentle heat, until the fruit is softened, stirring continuously. Stir in the cloves and cinnamon, then remove from the heat.
- Beat the egg yolks with the cream and stir into the fruit. Whisk the egg whites until stiff, then carefully fold in.
- Cook over a low heat until the mixture has set. Sprinkle the top with the remaining sugar, then brown under a hot grill.
- Serve immediately, straight from the pan, with soured cream or natural yogurt.
Calories: 220 kcal
Carbohydrates: 30 g
Protein: 6 g
Fat: 9g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 176 mg
Sodium: 96 mg
Potassium: 261 mg
Fiber: 3 g
Sugar: 26 g
Vitamin A: 627 IU
Vitamin C: 10 mg
Calcium: 44 mg
Iron: 1 mg