Latest News: JAZZ GRANITA AND SPICY JAZZ CRISPS

JAZZ GRANITA AND SPICY JAZZ CRISPS

Serves 8

300ml (1/2 pint) white wine – eg Reisling or Chardonnay
Juice of 2 limes (8 teaspoons juice)
6 Jazz apples
1 tablespoon sugar
4-6 tablespoons apple brandy (Calvados)

1 Put the wine, 300ml (1/2pint) water and the lime juice in a pan.
Peel, core and dice the apples and mix them in with the sugar. Bring to the boil then reduce the heat and simmer, covered for about 15 minutes until the apples are soft enough to squash.
2 Transfer the mixture to a food processor and whiz to make a runny puree. Add the brandy, whiz again then pour the puree into a plastic tub. Cool at room temperature then cover and put in the freezer for 2-3 hours until nearly solid.
3 Break the iced mixture into chunks and chop into flaky pieces. Freeze again for another 3 hours or longer.
4 Let the granita soften for about 5 minutes before spooning shavings of it into chilled cocktail or shot glasses, dishes or plates. Serve with Spicy Jazz Crisps.
The granita will keep in the freezer for 3 months.

Spicy Jazz Crisps

Makes approx 24-32 crisps

2 Jazz apples
Juice of half a lemon
4-5 teaspoons caster sugar
1 level teaspoon Chinese 5 spice (or a little ground ginger or ground cinnamon)

1 Set the oven to Gas Mark ¼-1/2 or 110°C. Slice the whole apples across into very thin slices using a sharp knife or a mandolin slicer. Brush the slices quickly on both sides with a little lemon juice then spread them out on a baking sheet and sprinkle them all over with sugar and a little spice. Use a template, like a star cutter, and sprinkle the spice round it, if you like.
2 Bake for 1 ½ - 2 hours until the slices are just crisp. Transfer to a cooling rack to crisp and dry.
Serve on their own or with drinks or desserts.
Stored in an airtight container, the crisps should keep for a few days