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Recipe for :

Apple and Pear Torte

Chef Rosemary ShragerThis recipe comes from Chef Rosemary Shrager who many of you will know as the cookery teacher in the TV programme Ladette to Lady.

Rosemary Shrager, the ebullient and vivacious chef, moved her cookery school from Amhuinnsuidhe Castle on the Hebrides to Swinton Park in 2003.

Her school has been running for four years to wide acclaim, and has been voted one of the top ten cookery schools in the UK by several publications (The Observer October 2001, House and Garden May 2002 and The Independent August 2004).

She has previously worked for Pierre Koffman at Tante Claire and also with Jean Christoffe Novelli. Heralded as 'the wizard of the new cookery school' by the Tatler, Rosemary is passionate about food and she teaches with an infectious enthusiasm. Claire MacDonald said her “passion for the subject and desire to impart her knowledge, which she does with warmth and verve, cannot fail to fire those fortunate enough to be her pupils”.

To find out more about learning to cook with Rosemary Shrager <click here>

Ingredients

125 g plain flour
125 g self-raising flour
150 g caster sugar
2 whole eggs
75 g butter
1/2 teaspoon bicarbonate of soda
1 level teaspoon cream of tartar
2 apples, peeled and cored (preferably Granny Smiths)
2 large pears, peeled and cored
4 tablespoons Amaretto
4 tablespoons raisins
1 tablespoon granulated sugar
2 tablespoons pine-nuts

Method

  • Preheat oven to 190°C.
  • Soak the raisins in the Amaretto.
  • Cut the apples and pears into small pieces.
  • In a bowl, cream together the caster sugar and butter.
  • Now add the eggs and mix well.
  • Fold in the flour, bicarbonate of soda and cream of tartar.
  • Add the Amaretto and then mix in the fruit.
  • Transfer the mixture to a buttered cake tin, sprinkle with pine-nuts and granulated sugar.
  • Bake for 30 minutes then lower the oven temperature to 160° and cook for a further 30 - 40 minutes.

Serves 4

Rosemary Shrager
www.swintonpark.com

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