Apple tasting of the South-east

Ingredients

For the apple basil granita
100g/4oz caster sugar
leaves of 3 sprigs basil
450ml/16fl oz freshly pressed Granny Smith apple juice, or other freshly pressed bottled apple juice
For the ginger ice cream
300ml/½ pint whole milk
300ml/½ pint double cream
2 tbsp chopped candied stem ginger
1 tbsp finely chopped fresh ginger
60g/2½oz granulated sugar
5 medium free-range egg yolks
pinch salt
For the apple confit
60g/2½oz unsalted butter, melted
2 tbsp granulated sugar
¼ tsp ground cinnamon
¼ tsp ground star anise
2 Gala apples, peeled and thinly sliced
2 Cox's apples, peeled and thinly sliced
1 orange, finely grated zest only
For the apple charlottes
25g/1oz unsalted butter, plus extra for greasing
2 Queen Cox, Royal Snow or Jupiter apples, peeled and chopped
½ vanilla pod, split lengthways
1 tbsp apple brandy
2 small brioches, cut into 1cm x 1cm x 2.5cm/½in x ½in x 1in sticks
For the crumb topping
120g/4½oz plain flour
60g/2½oz soft unsalted butter
2 tbsp light muscovado sugar
60g/2½oz pecan nuts, chopped
pinch ground cinnamon
pinch grated nutmeg
1 tsp vanilla extract
To serve
apricot sauce or apricot jam
whipped crème fraîche
lavender flowers
custard
raspberry sauce or jam
4 shards of cinnamon sticks
good-quality cider, mulled with cloves and cinnamon

Method

1. The granita, ice cream and apple confit all need to be made ahead (the apple confit the night before). For the apple basil granita, put the sugar in a heavy-based saucepan with enough water (about 100ml/3½fl oz) to cover. Bring to the boil and boil for a few minutes until syrupy. Measure and reserve 60ml/2fl oz of the sugar syrup (the rest can be used for another occasion). Drop the basil leaves into a separate pan of boiling water, lift out immediately and put into a prepared bowl of iced water. Drain, then pure´e with three tablespoons of the measured sugar syrup in a small blender until smooth. Strain through a fine wire sieve or muslin. Reserve a spoonful of this basil syrup for later, and combine the remainder with the rest of the measured sugar syrup and the apple juice. Pour into a freezer container and freeze for 3-4 hours. Scrape the surface into shavings using a metal spoon or fork, then return the granita to the freezer. (The granita can be kept for about one week.)
2. For the ice cream, boil the milk and cream with the stem and fresh ginger in a heavy-based pan. In a bowl whisk together the sugar, egg yolks and a pinch of salt until smooth. Slacken the yolk mixture with one-third of the hot milk mixture, whisking constantly. Whisk this back into the rest of the hot milk and cook over a low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Strain through a fine wire sieve into a bowl. Set the bowl over a bowl of iced water to chill. Pour into an ice cream machine and churn according to manufacturer's instructions, then freeze until required.
3. For the apple confit, preheat the oven to 140C/275F/Gas 1.
4. Lightly brush the inside of a 500g/1lb loaf tin or similar-sized small ceramic terrine mould with a little of the butter. Mix the sugar with the ground spices in a bowl. Place a layer of sliced apples on the bottom of the tin, brush with some of the butter and sprinkle with some of the spiced sugar and the orange zest. Repeat the layers until the tin is full. Lay a piece of baking parchment on the top layer and place an aluminium foil-wrapped heavy weight (such as a brick) on top. Bake for 8-10 hours or until the liquid has lightly caramelised and the height of the apple confit has significantly reduced. Remove the confit from the tin and cool, then wrap in cling film and chill overnight.
5. When you're ready to cook the pudding, preheat the oven to 200C/390F/Gas 6.
6. For the apple charlottes, heat the butter in a frying pan, add the apples and vanilla, and sauté for 2-3 minutes. Pour in the brandy and remove from the heat. Carefully remove the vanilla pod and discard. Butter four 5cm/2in-diameter dariole moulds. Line the moulds with overlapping slices of brioche sticks, then fill with the sautéed apples. Bake for 5-8 minutes or until the brioche is lightly coloured. Cool.
7. To make the crumb topping, reduce the oven to 180C/350F/Gas 4. In a bowl, rub the flour and butter together using your hands until the mixture resembles coarse breadcrumbs. Stir in the remaining crumb topping ingredients to make a rough dough. Break into small pieces onto a baking sheet and bake for 3-5 minutes or until just golden-brown. Cool.
8. Remove the apple charlottes from their moulds, upside down. Finish the charlottes by sprinkling over the crumb topping. Cut the apple confit into 4cm/1½in squares.
9. To serve, spoon a little apricot sauce or jam on each rectangular serving plate and place a square of apple confit on top. (Any extra confit will keep, wrapped in the fridge, for up to two days.) Garnish with whipped crème fraîche topped with a lavender flower. Dot a little custard and raspberry sauce or jam around. Add another small spoonful of apricot sauce and place a charlotte on top. Add a scoop of ginger ice cream. Scoop the granita into four shot glasses and add a shard of cinnamon stick to each as a stirrer. Sit this on the plates along with a glass of warm mulled cider.