Ingredients

• 4 Bramley apples (or 125ml/4fl oz apple juice if you do not have a juicer)
• sugar
• to taste
• 2 Bramley apples
• peeled
• cored and cut in half
• 100g/3½oz butter
• 50g/1¾oz demerara sugar
• 110g/3¾oz raisins
• 50ml/1¾fl oz double cream
• 110g/3½oz soft brown sugar
• 5g ground mixed spice
• 1 lemon
• zest only
• 1 orange
• zest only
• 250ml/9fl oz milk
• 250ml/9fl oz cream
• 50g/1¾oz fresh Douglas fir pine needles
• 200g/7oz pasteurised egg yolk
• or fresh egg yolks
• 80g/2¾oz caster sugar

Directions

• For the apple granita
• juice the apples using a juicer (or alternatively use bought apple juice). You will need 125ml/4fl oz apple juice. Add a little sugar if it is too sour
• then strain through a fine metal sieve into a freezable tub. Freeze until completely frozen.
• For the baked apples
• preheat the oven to 240C/475F/Gas 9.
• Use a pastry brush to coat the apples in some of the butter and sprinkle over the demerara sugar. Set aside until needed.
• Place the remaining baked apple ingredients
• except the mixed spice and zests
• into a pan. Bring to the boil and simmer for two minutes. Remove from the heat and add the mixed spice and zest.
• Divide the mixture between four small ovenproof pots or ramekins and top with the halved apples.Transfer to the oven and bake for 10 minutes.
• Reduce the oven temperature to 160C/325F/Gas 3 and cook until soft (approximately 10 minutes)
• then set aside.
• For the pine custard
• in a pan bring the milk
• cream and pine needles up to the boil. Turn off the heat and set aside for 30 minutes to infuse.
• When the mix has infused
• slowly bring back up to the boil.
• Whisk together the egg yolks and sugar in a large heatproof bowl until pale.
• When the infused milk is boiling
• turn off the heat. Pour it gradually
• in a steady stream
• into the egg yolk mixture
• whisking constantly. Keep whisking until the mixture has cooled down a little
• then strain through a fine metal sieve into a clean pan and keep warm.
• When ready to serve
• scrape the frozen juice with the back of a spoon to form a granita.
• To serve
• divide the custard between four bowls then place a baked apple half on top and sprinkle over the granita. Serve at once.