British Apples and Pears Recipes

October 30, 2020
2 mins read

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Ingredients (per person): 

  • 100ml fresh apple juice 
  • 50ml Dark rum 
  • Orange and lemon peel strips 
  • 1-star anise 
  • Cinnamon stick per 2 portions 


  1. Run a slice of orange around the rim of the glass and in caster sugar + cinnamon, allow to dry. 
  1. Warm all the ingredients together adding the rum at the last minute, serve with a twist of peel and a slice of apple. 

*completely delicious without the rum



  • 100ml gin 
  • 80ml apple juice – 2 large apples freshly juiced 
  • 80ml cloudy ginger beer 
  • Juice half a lemon 
  • 1 tsp cinnamon sugar 
  • 1 table spoon cinnamon sugar for the edge of the glass. 


  1. Dampen the rim of two glasses, dip in the cinnamon sugar and leave to dry 
  1. Juice two British apples (gala, rubens, cameo or jazz are all good for this recipe) 
  1. Peel two lengths of lemon skin and score through the middle and twist, slice two thin segments of apple. 
  1. Add the gin, juice, ginger beer, lemon juice and teaspoon of sugar to a cocktail mixer half filled with ice, stir (don’t shake) and serve 

*This is just as delicious without the gin



  • 1 litre of vodka 
  • 4 apples chopped into quarters 
  • 150g chewy toffees 
  • 150g golden caster sugar 
  • Handful of dried cranberries 
  • 1 cinnamon stick 


  1. Add all the ingredients to a large kilner jar. Shake well to start melting the sugar and the toffees, hide in a dark cupboard.  
  1. Shake every day until the toffees melt then store for a further 5 days. 
  1. Strain and decant into sterilised bottles.  
  1. Label and share the love for Christmas 



  • 2 red apples 
  • 1 lemon 
  • 1 tablespoon of water 


You will need a small saucepan with a lid 


1.   Take two apples – Gala, Cameo, Worcester, Red Pippin, Early or Red Windsor, Red Prince (there are lots that cook into a puree well, varieties that are harder – Braeburn or Jazz for instance, will need to be grated). Cut into slices, remove the core and chop finely.  

2.   Cook on a gentle heat with the juice of a lemon. Cook with the lid on, stirring occasionally until you have a fine puree.  

3.   If you’re not using the puree immediately, chill and it will keep in the fridge for up to 3 days. 

4.   Serve warm with honey on porridge, have with cream cheese on a bagel, add raisins and use as a pancake filling, fill a donut with some… the uses are endless. 

Tip: Keeping the skin in the mix keeps the fibre and lots of the nutritious value too. 

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