Royal Apple Pudding

Product :saffron
Category : deserts
Nº of Portions :4
Origin : -
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Steep threads in rose water or lemon juice. Plump raisins in warm water. Mix cardamom, brown sugar, nuts, and extract together. When saffron has steeped 20 minutes, heat butter gently until it foams in heavy skillet. Do not brown. Grate apple and cook slowly in butter to release moisture, about 15 minutes. Add half the cream and remaining ingredients, stirring over low heat to blend flavours and fully soften the apple. Whip remaining cream slightly. Spoon over apple mixture in small bowls.
Advice :
4 tart apples, peeled, seeded and halved
½ cup raisins of currants (90g)
½ cup butter (115g)
1 cup whipping cream (240ml)
¼ cup brown sugar (55g)
¾ cup chopped blanched almonds or walnuts (110g)
2 tablespoons rose petal water (optional)
½ teaspoon saffron threads
1 teaspoon vanilla extract
1 teaspoon ground cardamom
1 tablespoon lemon juice

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