A weekend always seems like a great time to get creative and to try out some new recipes
The return of Great British Bake Off has only heightened this, with the delicious treats we see onscreen only inspiring us to bake more.
If you're stuck for inspiration, Pink Lady has come up with two delicious recipe ideas, which are not only delicious, but also act as the perfect showstopper, making them ideal if you're hosting a get together.
You will need
2 or 3 x Pink Lady® apples
1 x Lemon juice
50g x Melted butter
1 x Sheet ready roll puff pastry (thawed)
2 tbsp x Cinnamon
3 tbsp x Caster sugar
Sprinkle Icing sugar
1 Slice your apples in half and remove the core but keeping the half apple intact.
2 Thinly slice your apples and put into a microwavable bowl with the juice of a lemon (to prevent browning and to make the apples more pliable). Cover with cling film and microwave on high for 1-2 minutes to soften. Leave to cool.
3 Open up your puff pastry sheet onto a lightly floured surface. Cut lengthways into 6 even strips.
4 Brush each strip with melted butter and sprinkle with cinnamon and caster sugar.
5 Start at one end of the pastry and place your apple slices half way up the pastry (so you can fold the pastry over later). Place the apple slices along the pastry overlapping slightly as you go. Leave a gap of few centimetres at the end to stick the pastry together.
6 Fold over the bottom half of the pastry and roll from the end that you started placing the apples first. Lightly press the excess pastry to seal together.
7 Place into a lined muffin mould.
8 Cook in a preheated oven for 30 minutes at 180°c or Gas mark 4.
9 Cool on a wire rack, then sprinkle with icing sugar to finish.
You will need
4 x Free range egg whites
125g x Light brown muscovado sugar
125g x Caster sugar
1 x Tablespoon cornflour
1 x Tablespoon white wine vinegar
150ml x Red wine
1 x Orange, zest and juice
25g x Light brown muscovado sugar
1 x Cinnamon stick
1 x Pink Lady® apple, cored and sliced
150g x Blackberries
300ml x Double cream
1 Pre-heat oven to 150C/140C fan/gas mark 2. Line a large baking tray with baking parchment, draw a 20cm circle using a dinner plate.
2 Place the egg whites in a mixing bowl and whisk until standing in soft peaks, gradually add both the sugars followed by the cornflour and vinegar.
3 Place the beaten egg white mixture in the middle of the circle and spread out making a little dip in the middle. Cook for 1 hour then turn the oven off and leave the meringue to cool in the oven.
4 Whilst the meringue is cooking make the fruit topping to allow time for it to cool before assembly.
5 Place the red wine, orange juice and zest, sugar and cinnamon stick into a saucepan, bring to the boil allow to bubble away for a few minutes.
6 Reduce the heat and add the Pink Lady® apples. Cover and allow to poach gently until soft but still with a little bite, approximately 15 minutes. Add the blackberries and take off the heat. Cover the pan and leave to cool.
7 When ready to assemble whip the cream until standing in soft peaks. Carefully place the pavlova on a serving plate, don’t worry if it cracks a little, then spoon the cream into the centre of the meringue. Drain and pat the fruit dry, reserving the liquid, and arrange the fruit over the pavlova.
8 Boil the reserved juices until reduced and syrupy, allow to cool then spoon over the pavlova.
Recipes courtesy of Pink Lady