2 whole cloves
Finely grated rind and juice of 1/2 lemon
Caster (superfine) sugar
1 small stale loaf, crusts removed
Whole blanched almonds, toasted, to
Creme fraiche, to serve
Melt 25 g/1 oz/2 tbsp of the butter in a
saucepan. Add the apple slices, cloves, lemon rind and juice and cook
gently until pulpy, stirring occasionally. Sweeten to taste with
caster sugar. Leave to cool.
Make the loaf into crumbs. Melt a quarter of the remaining butter in a
frying pan (skillet) and add enough crumbs to absorb the fat. Fry (saute)
until crisp and golden. Remove from the pan and drain on kitchen paper
(paper towels). Repeat until all the crumbs are fried.
Remove the cloves from the apple mixture. Layer the fruit and crumbs
in a glass serving dish, finishing with a layer of crumbs. Press down
lightly. Sprinkle with a little caster sugar and decorate with a few
toasted almonds. Chill for at least 2 hours before serving.