Here's a brief piece of history – tansy is a perennial herb, with
yellow flowers producing a bitter sweet taste. Back in the day it
had many uses, from an addition to puddings to a medicinal tea.
Thankfully, it is not used in desserts these days, – too much is
thought to be poisonous - it's only the name that remains which
sounds like a good plan!
Damson
(or plum) & Apple Tansy
Serves
4
2
large Cox's apples, peeled and thinly sliced
225g
damsons, halved stoned and quartered (or plums)
15g
unsalted butter
40g
sugar
pinch
ground cloves
pinch
ground cinnamon
4
eggs, separated
3
tbsp double cream or soured cream
Put
the apples, damsons (or plums), butter and half the sugar into a
large frying pan.
Cook
over a gentle heat until the fruit is softened, stirring
continuously. Stir in the cloves and the cinnamon, remove from heat.
Beat
the egg yolks with the cream and stir into the fruit. Whisk the egg
whites until stiff, then carefully fold in.
Cook
over a low heat until the mixture is set. Sprinkle the top with the
remaining sugar then brown under a hot grill. Serve immediately,
straight from the pan with clotted cream. You could even serve it
with home-made vanilla ice cream – or both!
This is another candidate for the “straight from the pan” pud and
not a tansy in sight.
Minimum effort – maximum yum!
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