Pommes Bristol

pommes bristol

Pommes Bristol

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A dessert made with relatively simple ingredients, Pommes Bristol is delicious. Choose a firm-textured apple such as Cox's Orange Pippin and serve with whipped cream.
Servings: 4
Calories: 336


  • 4 oz sugar
  • 1/2 pint water
  • 1 tsp vanilla essence
  • 4 large eating apples peeled, cored and sliced
  • 3 oranges

for the caramel:

  • 3 oz sugar
  • 3 floz water


  • Put the sugar and water in a saucepan with the vanilla essence and let the sugar dissolve slowly over gentle heat. When dissolved, increase the heat slightly and simmer until a fairly thick syrup forms.
  • Add the apples to the pan. Simmer very gently for about 10 minutes or until tender, taking care that the apples do not break.
  • Remove from the heat, cover with a lid until quite cold; the apples should be transparent.
  • Meanwhile, remove the outer rind from one of the oranges with a sharp knife and cut into thin matchstick strips. Put in a small pan of water, bring to the boil and simmer for 5 minutes. Drain, refresh under cold running water and set aside.
  • Remove the peel and pith from the oranges and slice into rounds. Discard any pips.
  • Put the apples and syrup into a large serving bowl or divide between individual bowls.
  • Arrange the orange rounds on top.
  • To prepare the caramel, put the sugar and water in a saucepan and let the sugar dissolve slowly over gentle heat.
  • When dissolved, increase the heat and boil until the syrup turns a rich-brown, caramel colour. Pour into a greased shallow baking tin and leave until set.
  • Crush with a pestle, wooden mallet or rolling pin and sprinkle over the oranges with the orange rind strips. Chill in the refrigerator for at least 3 hours before serving.
Calories: 336 kcal
Carbohydrates: 86 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 6 mg
Potassium: 375 mg
Fiber: 7 g
Sugar: 78 g
Vitamin A: 319 IU
Vitamin C: 61 mg
Calcium: 53 mg
Iron: 1 mg
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