The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Issue No. 12

Sensational cities to tiny villages, food and wine, culture and heritage. Champagne, an aristocratic saffron grower, Anger, Montparnasse, Morzeine, Carol Drinkwater shares her passion for France. Gorgeous photos and fabulous features will transport you to the heart of France in this brilliant, free magazine...

3 Granny Smith apples 2

3 Granny Smith apples 2 pears (we used conference) 2 tablespoons dried cranberries 3 tablesppons blanched almonds ½ teaspoon all-spice 1.5 tbs brown sugar Juice of 1 lemon 60g butter 10 slices filo pastry (30cm round) Icing sugar to garnish 1. Peel apples and pears and cut into 1.5cm chunks. Roughly chop almonds and set aside with the fruit. 2. Put brown sugar into frying pan with a couple of tablespoons of water to help it dissolve, cook until it is just turning to caramel. 3. Add apples, pears, almonds & cranberries, cook over medium heat until the apple and pears are just soft and the almonds are golden brown; but be careful not to burn them! Remove from heat and leave to cool

4. Brush a filo leaf with melted butter, place another one on top and brush with butter. Divide the fruit mix into 5 equal portions, and place a portion of mix just off centre on the pastry. Fold in the sides to cover fruit, then roll/fold the pastry to form a parcel. Place on baking tray and repeat for the other 4 parcels. 5. Cook in pre-heated oven at 160° C until golden brown (approx 30 to 40 minutes) Dust with icing sugar just before serving. Lovely autumnal pudding, very quick to make and a great use of seasonal fruit. Cooking the almonds until golden brown brings out the flavour however they can burn very easily so you really need to keep an eye on them! You can of course vary the fruit you use, or the nuts pecans are also delicious with this. Lovely served with vanilla ice-cream, or créme fraîche or whipped cream. Advanced Preparation The parcels can be made up to a day in advance and kept in the fridge but should be cooked to order. Walnut Grove cookery courses - a dream vacation - in wonderful surroundings. Experience the reality of gourmet cooking. Top chefs and luxury accommodation in France - the home of gourmet cuisine. Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar. Their passion and enthusiasm for cooking are infectious and their expertise will help you gain confidence and perfect your technique in the kitchen. Discover gourmet cookery holidays, courses and luxury accommodation deep in the heart of the 'real' French countryside:

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