Farr on food: Looks like rain 'til September

Sep 1 2010 With Terry J Farr Of Friends Restaurant In Pinner, Harrow Observer

WELL it might be rainy, but at least it is good for some things.

After a very promising start to the summer, we are now experiencing more of what we are used to.

This year's apple harvest has been one of the best in recent years.

Why? Although it has been wet, it has been sunny and warm, producing perfect growing conditions.

English apples are some of the most flavoursome there are, with Russet, Cox and Bramleys amongst the most popular.

The total number of different varieties of apples grown on our planet exceeds 7,500, so I cannot list them all. There is even one which is peculiar to Pinner!

I read some interesting facts about apples recently, such as the reason they float - this is because 25 per cent of an apple's volume is air.

Apples are a member of the rose family and the science of apple growing is called pomology.

China is the leading producer of apples worldwide and archaeologists have discovered that we have been eating apples since 6500 BC.

There are many more, but this is a recipe column, so, back to the plot.

Any of you returning from holidays in North Africa may have seen versions of this dish, especially popular in Tunisia and Morocco.

Apple brick with caramel sauce

Ingredients (serves 4)

* 4 sheets of brick

* 2 Russet apples, peeled and grated

* 6 ready to eat prunes, cut into small pieces

* good pinch of cinnamon

* good pinch of allspice

* 50g brown sugar

* melted butter for brushing

* icing sugar For the sauce:

* 100g granulated sugar

* 600ml water

* few drops of vanilla essence

* 150ml double cream

Method

1) Mix together the apple, prunes, spices and brown sugar.

2) Lay the brick sheets out on a clean surface.

3) Divide the filling equally and place in the centre of each one.

4) Brush the edges with melted butter, fold in half, and half again, making a triangle, and press the edges down to seal.

5) Brush them with a little more butter, then bake in a moderate oven - 190ºC/gas mark 5 - for about 20 minutes.

6) Meanwhile, make the sauce by boiling the granulated sugar and water together until it becomes a light golden colour.

7) Allow to cool slightly, and add a few drops of warm water.

8) Re-boil and stir in the cream until the sauce consistency is achieved.

9) To serve, dust the bricks with icing sugar accompanied by the warm sauce.

* Brick pastry can be bought in large supermarkets, but filo pastry is a good substitute.