Friar's Omelette Recipe - Cooking Index
Friar's Omelette Recipe - Cooking Index
| 12 | Apples | |
| = (any variety except Macintosh) | ||
| 1/2 cup | 99g / 3.5oz | Butter |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Nutmeg |
| 1/4 cup | 15g / 0.5oz | Currants |
| 3 | Eggs | |
| 2 tablespoons | 30ml | Heavy cream |
| Whipped cream - for garnish |
Pre-heat oven to 350 degrees.
Peel and core and slice 8 of the apples. Make applesauce by boiling apples in a small amount of water (just enough to cover them). Boil until apples are tender. Stir in 1/4 cup butter and 1/4 cup sugar, plus all the cinnamon and nutmeg. Let cool.
In the meantime, melt remaining 1/4 cup butter in the bottom of a heavy ovenproof frying pan. Peel, core and cut remaining apples into wedges. Arrange apples in a circle in bottom of pan, to cover pan completely. Sprinkle currants over apples.
Beat eggs with cream and combine with the cooled applesauce. Carefully pour the egg mixture over the apples in the frying pan, taking care not to disturb the arrangement of apples in the bottom of the pan.
Bake for about 1/2 hour or until omelette is set. Turn onto a plate and serve warm with sweetened whipped cream.
This recipe yields 6 servings.
Source:
From The Kitchens Of King's Landing by Lynn Thornton
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