You will need
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
1 t (5 ml) ground cinnamon
125 g butter at room temperature
1 extra large or jumbo egg, at room temperature
125 g butter
8 red skinned apples, peeled (we used Pink Lady)
5 Granny Smith apples, peeled
rind of 1 orange
6½ T (100 ml) honey
juice of two oranges
pinch of salt
1 cup (170 g) seedless raisins
1 cup (250 ml) fresh cream
pinch of salt
¼ t (1 ml) ground cinnamon
¼ t (1 ml) ground ginger
1 T (15 ml) sugar
1 T (15 ml) orange liqueur or orange juice
½ cup (125 ml) plain full cream yoghurt
The reasons for using both Pink Lady and Granny Smith apples are:
- Both hold their shape and don’t break up when cooked.
- A mixture of sweet and tart apples works brilliantly.
Remove chocolate chips from pack and save for another use. Add cinnamon to dry Cookie Mix. Mix according to package instructions. Roll into two balls, wrap them in clingfilm and refrigerate. We need the dough to be hard so it will grate easily. Can be made the day before.
Cut the apples into wedges. Brown the butter lightly in a large, heavy based frying pan over high heat and stir-fry the fruit in the butter until it is nicely coated with browned butter. Add the orange rind, honey, orange juice, salt and raisins and cook open over high heat until a thick syrup forms. Allow to cool.
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter 1 x 30 cm round pie dish or 2 x 20 cm pie dishes. Dish the apple filling into the pie dishes. Remove the chilled cookie mix balls from the fridge and coarsely grate over the apples.
Bake for 35 – 40 minutes until golden brown.
Serve with Citrus Cream or ice cream.
To make the citrus cream, half whip the cream with the salt and spices. Add the sugar and whip until firm. Fold in the liqueur or orange juice and yoghurt. Cover and chill.