A recipe in the Oxford Times seemed ideal for my entry for Sugar High Friday. A bit dumb perhaps selecting a theme without a single idea of what to contribute but apples and the Kingston Black Apple Aperitif MUST go together some how!
The recipe was created by William Black in celebration of the Appleton Apple Day market. Served warm with a toffee sauce (to which I added a couple of tablespoons of the Apple Aperitif) it is absolutely delicious. The quantities more than filled a half pound loaf tin to make the main pud; more than enough to fill 6 large muffin tins too.
Kingston Black Aperitif is a mix of apple brandy and the juice of the Kingston Black apple. It works well as an aperitif but also as a dessert wine. Alcohol 18%.