Sorbet with Oatcakes
1996 Winner - Blomidon Inn, Geoffrey M. Caswell
5 med. Red Delicious Nova Scotia apples, quartered
1 1/4 cups sugar
1 cup water
1 tsp cinnamon
pinch ground cloves
2 tbsp lemon juice
1/2 cup apple juice
Place all ingredients in a saucepan. Cook 5-10 minutes
or until apples are soft enough to puree. Puree and cool.
Place in sorbet or ice cream machine until firm. Freeze
1 1/2 cups rolled oats
3/4 cup flour
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/2 cup butter
1/4 cup cold water
In a large bowl, sift together oats, flour, sugar, salt
and baking soda. With pastry blender, cut in butter until
crumbly. Gradually sprinkle mixture with water, tossing
with fork to make a sticky dough. Place on floured counter,
pat out while dusting with flour. Cut into 15 triangles.
Place on greased baking sheet in 350°F oven for 10 to 15
minutes or until cakes are golden on bottom. Transfer to
racks and cool.
Place oatcake on plate, top with scoop of apple sorbet,
drizzle with Port Sherry.
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