Worcester Pearmain

This classic English apple makes the tastiest topping for pancakes or a cool, chilled fool 

Worcester Pearmain is a classic English dessert apple, its pale green skin covered by large, bright red flushes. Crisp, juicy and sweet, in a good year you’ll taste the slight strawberry flavour for which this variety is renowned. Worcesters are harvested in September and October – the later, the better, as the apples will be sweeter. Perfect for stewing, they are to die for as a delicious topping for pancakes with a generous dollop of thick double cream. Simply scrumptious…

INGREDIENTS:

  • 2kg peeled, cored, finely sliced Worcester Pearmain apples
  • Caster sugar
  • Water

METHOD:

  • Put the sliced apples in a large pan and add a good tablespoon of sugar and two or three tablespoons of water – just to stop them catching on the bottom of the pan. Cook, covered, over a gentle heat, stirring often, until the apple pieces have completely dissolved and you have a thick, slightly translucent purée.
  • Add more caster sugar to taste – enough to achieve a purée that is still a little on the tart side but not unpleasantly so. You can always add sugar when you serve. Leave to cool completely, then store in the fridge in a jar or Tupperware container. It will keep for a couple of weeks.

SERVING SUGGESTION:

Delicious as pancake topping – simply buy or make your own pancakes – or as a simple apple fool. Whip up an equal quantity of double or whipping cream and sweeten with a little icing or caster sugar. Lightly swirl the cream into the compote, keeping it rippled. Pile into glasses and chill before serving with a sweet, crumbly shortbread biscuit.