• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 125 g sugar

  2. 7 tbsp Welsh cider

  3. 4 tbsp Black Mountain liqueur

  4. 4 large eating apples

  5. 125 g soft fruits , such as blackcurrants or blackberries

  6. sprig mint

  7. dusting of icing sugar

  8. 50 g unsalted butter

  9. 50 g caster sugar

  10. 50 g Welsh honey

  11. finely grated zest of 1/2 lemons

  12. 1 tbsp Black Mountain liqueur

  13. 50 g plain flour

  14. 200 ml double cream

  15. 1 tsp freshly grated lemon zest

  16. 1 tsp Black Mountain liqueur

  17. Welsh honey

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C/gas 5. Line a baking sheet with baking parchment.

  2. To make the honey wafers, put the butter, sugar, honey and lemon zest in a saucepan. Stir over medium-low heat until melted, then add the liqueur.

  3. Remove from the heat, stir in the flour and work to a smooth paste.

  4. Using a small teaspoon, place 8 small mounds of the paste on the baking parchment, leaving plenty of space between them. Spread into thin circles using the back of the spoon.

  5. Bake for 7-10 minutes until dark golden. Remove from the oven, leave for 30 seconds then transfer to a cooling rack.

  6. To cook the fruit, put the sugar, cider and liqueur in a large shallow saucepan and heat gently until the sugar has dissolved.

  7. Raise the heat and bring to the boil. Cook until the liquid is reduced to a syrup. Add the apples and simmer gently for 7-10 minutes until tender. Remove the pan from the heat and carefully stir in the soft fruits.

  8. . To make the wafer filling, whip the cream until stiff. Fold in the lemon zest, liqueur and a little honey to taste.

  9. . When ready to serve, place a wafer on each plate. Top with a tablespoon of the filling, then place a second wafer on top. Divide the fruit between the plates, pouring the fruit syrup around the edge. Decorate with a mint sprig and dust the top of the wafer with icing sugar.


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