Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Butter

  2. 2 teaspoons 10ml Vegetable oil

  3. 2 teaspoons 10ml Granny Smith or other tart apples - peeled, cored, (large)

  4. And chopped (3 1/2 cups)

  5. 1 tablespoon 15ml Chopped shallot

  6. 1/2 cup 118ml Semi-dry white wine

  7. 1 1/2 tablespoons 22ml Quick-cooking tapioca

  8. 1/2 teaspoon 2 1/2ml Curry powder - (to 1 tspn)

  9. 3 cups 711ml Low-salt chicken broth - homemade or canned

  10. 1 Three-inch strip lemon zest

  11. 2 Whole cloves

  12. 1 1/2 tablespoons 22ml Light brown sugar

  13. Salt - to taste

  14. 1/2 cup 118ml Heavy cream - whipped

  15. 1 tablespoon 15ml Julienned fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Heat the butter and oil in heavy pot. Add the apples and shallot and saute over medium heat, stiring occasionally, for about 10 minutes.

  2. Combine the wine and tapioca in a cup and set aside to soften.

  3. After 10 minutes, add the curry to the apples, using the larger amount if you like a strong curry flavor. Saute 3 minutes, stirring, then add the broth. Bring to a boil, then reduce heat to simmer. When apples are quite soft, add the wine/tapioca mixture, the lemon zest, cloves and sugar. Stir; return to a simmer and cook for 10 minutes.

  4. Remove from heat and let cool briefly. Remove and discard the zest and cloves. Taste for salt. Whether you have to add any depends on the saltiness of the stock used. Puree in batches in a blender or food processor. Place in a covered container and chill at least 4 hours, and up to 3 days.

  5. Before serving, fold in the whipped cream. Sprinkle each serving with mint.

  6. This recipe yields 6 servings.


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