SWISS APPLE FILLING
Preferably use apples which hold their shape when cooked such as Gala or Braeburn. I am enjoying the Swiss Apple Tart that this filling is used in, with old fashioned Coxes Orange from our tree in our garden.
450g apples (peeled and diced)
100g (1/2 cup) sugar
10g (1 tbsp) butter
75g (1/2 cup) sultanas
55g (1/2 cup) walnut halves (lightly toasted and broken into pieces)
1 + 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice
finely grated zest and juice of 2 lemons and 1 orange
- Place apples, sugar, butter, sultanas, walnuts, cinnamon, nutmeg, allspice with zest and juice into a wide pot set over a medium heat. Stir and simmer till apples are soft and cooked through. Remove from heat.