- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 45 minutes
- Effort: medium
- 125 g sugar
- 7 tbsp Welsh cider
- 4 tbsp Black Mountain liqueur
- 4 large eating apples
- 125 g soft fruits, such as blackcurrants or blackberries
- sprig mint
- dusting of icing sugar
For the honey wafers:
- 50 g unsalted butter
- 50 g caster sugar
- 50 g Welsh honey
- finely grated zest of 1/2 lemons
- 1 tbsp Black Mountain liqueur
- 50 g plain flour
For the lemon cream filling:
- 200 ml double cream
- 1 tsp freshly grated lemon zest
- 1 tsp Black Mountain liqueur
- Welsh honey
1. Preheat the oven to 190°C/gas 5. Line a baking sheet with baking parchment.
2. To make the honey wafers, put the butter, sugar, honey and lemon zest in a saucepan. Stir over medium-low heat until melted, then add the liqueur.
3. Remove from the heat, stir in the flour and work to a smooth paste.
4. Using a small teaspoon, place 8 small mounds of the paste on the baking parchment, leaving plenty of space between them. Spread into thin circles using the back of the spoon.
5. Bake for 7-10 minutes until dark golden. Remove from the oven, leave for 30 seconds then transfer to a cooling rack.
6. To cook the fruit, put the sugar, cider and liqueur in a large shallow saucepan and heat gently until the sugar has dissolved.
7. Raise the heat and bring to the boil. Cook until the liquid is reduced to a syrup. Add the apples and simmer gently for 7-10 minutes until tender. Remove the pan from the heat and carefully stir in the soft fruits.
10. To make the wafer filling, whip the cream until stiff. Fold in the lemon zest, liqueur and a little honey to taste.
11. When ready to serve, place a wafer on each plate. Top with a tablespoon of the filling, then place a second wafer on top. Divide the fruit between the plates, pouring the fruit syrup around the edge. Decorate with a mint sprig and dust the top of the wafer with icing sugar.
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