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Apple
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 nutmeg
• 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
overnight.
Oatcakes:
• 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.
To Serve:
Place oatcake on plate, top with scoop of apple sorbet,
drizzle with Port Sherry.
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