Cold apples and cream for hot weather

With the temperature now hitting summer highs lunch has become a very light affair followed by a siesta.

Apples and cream is perhaps one of the greatest partnerships in cookery and here is a recipe that adds the flavour of leeks to provide a delicious cool dish that makes an ideal light lunch with fresh crusty bread from the baker, maybe a few slices of fat tomato in olive oil and finely sliced ham on the side. Or it could be served as a starter for a fuller meal. The following will make enough for about six people.

One kilogram of red apples
A couple of leeks
250ml of vegetable stock
One lemon
Olive oil
200ml of cream
Chopped white Spanish onion
Ground black pepper
Salt

Cut off the green part of the leeks, wash well to remove any grit and cut into thin slices. Peel and core the apples. Except for one, chop them into little cubes. Peel and core the remaining apple, rub it with lemon juice so that it does not discolour and set aside. Heat some olive oil in a pan and gently simmer the leeks for about five minutes until they are soft but don´t let them take on any colour. Add the diced apples, salt and pepper, and cook for another five minutes on a gentle heat. Add the vegetable stock and simmer for another five minutes. Take off the heat and allow to cool before pureeing in a food processor. Then add the cream, adjust the seasoning if necessary, and refrigerate for at least three hours.

Serve in wide-brimmed glasses with a slice of the reserved apple and the finely chopped onion on top.

Chilled Spanish cider is the ideal accompaniment.

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©Phillip Bruce 2009.