INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.  1 Place the honeycomb in a
roasting tin with a few sprigs of tarragon  and mint and cook in the
oven until the honeycomb has melted.  2 Heat the caster sugar in a pan
until melted, then increase the heat  and cook until the sugar turns to
caramel. Put the bottom of the pan  into a bowl of cold water to stop
from cooking further.  3 Use a fork to drizzle fine strands of the
caramel over a knife  sharpening steel. Scrunch the sugar strands up to
make a nest. With a  fork, spin slightly thicker strands of sugar
around the steel to make  'springs', carefully remove and allow to
cool.  4 Peel and dice one apple. Heat a wok, add 15g/ 1/2oz butter,
diced  apple and 2 tbsp honey and cook until the apple begins to
caramelise.  5 Core the remaining apple and scoop out some of the
centre using a  melon baller. Pour half of the melted honeycomb into a
pan, add the  apples balls and cook until caramelised.  6 Line a small
bowl with clingfilm, cut two doughnuts into four  slices each and use
to line the bowl.  7 Pour in the remaining melted honeycomb and spoon
on the apple. Pack  down firmly using the back of a spoon and turn out
onto a plate.  Decorate with the honey apple balls and sugar springs.
Serve the  remaining doughnuts with spoonfuls of cream cheese.  8 For
the Apple Cobbler: Heat 15g/ 1/2oz butter in a pan with 85g/3oz
blueberries, a few sprigs of tarragon and a pinch of allspice. Place
the hollowed out apple in a gratin dish and spoon in the blackberry
mixture.  9 Rub 25g/1oz butter into the flour to make crumbs and stir
in 1/2  tbsp demerara sugar and 1 tbsp cream to make a dough. Roll out
on a  floured worksurface and cut out a circle just big enough to cover
the  top of the apple.  10 Place the disc on top of the apple, sprinkle
over 1 tbsp demerara  sugar and dot 15g/ 1/2oz butter on top. Bake in
the oven for 8-10  minutes, or until the topping is cooked and golden
brown and the  apple is tender.  11 Place the remaining blueberries in
a mini food processor with the  red wine and a few mint leaves and
blitz until smooth.  12 For the Creme Anglaise: Heat the remaining
cream, milk and a few  tarragon leaves in a pan. Beat the egg yolks in
a bowl and gradually  mix in the cream and milk mixture.  13 Pour the
mixture back into the pan and heat, stirring continuously,  until
thickened.  14 Carefully transfer the filled apple onto a plate, sit
the sugar  nest on top and drizzle the blackberry sauce and creme
anglaise  around the edge of the plate.  Converted by MC_Buster.  NOTES
: Chef - James Martin  Recipe by: Ready Steady Cook  Converted by
MM_Buster v2.0l.

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