Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Apple and Calvados Bavarois with a Vanilla Scented Fruit Salad recipe

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

Another recipe from Alan Spedding, this time a dessert which are his speciality. If it's up to the standards of his other recipes then . . .


400 ml cider
4 granny smith apples
6 fl oz water
3/4 oz caster sugar
lemon juice 1 tbsp
4 leaves of gelatine
300 ml whipping cream
2 fl oz calvados (apple brandy )

Vanilla scented fruit salad:
1 Vanilla pod
3 Passion fruit
1/2 Punnet of strawberries
1/2 Mango
1 Kiwi fruit
1 Apple
juice of one orange
2.tbsp Honey


To make Bavarois:

  • Boil and reduce the cider down until about 6 tbsp remain, allow to cool.
  • Peel, core and chop the apples, put into a pan with the water, sugar, lemon juice and simmer for about 10 minutes, liquidize with the sieve, add the gelatine and the cider, allow to cool then add the calvados.
  • Whip the cream until it reaches the soft peak stage then fold carefully into the apple puree.
  • Pour into moulds and allow to set in the fridge.

To make Vanilla scented fruit salad:

  • Make a quite thick sugar syrup (sugar and water , boiled together ) with the added seeds of the vanilla pod, allow to cool
  • Add to the syrup - the passion fruit seeds , the finely chopped strawberries, mango, kiwifruit, and apple.Also the orange juice and honey.
  • Refridgerate overnight to allow the flavours to blend together.

To serve:

  • Unmould the mousse / bavarois on to the dessert plate, surround with the fruit salad and vanilla syrup. I also like to add a toffied piece of apple along with a mint sprig for garnish. Also a swirl of "granny smith" apple sorbet when I'm out to impress my guests.

Serves 4

Email Hub-UK :