Apple and Loganberry Whip
|Tart apples||1 Pound, cored and chopped|
|Canned loganberries||14 Ounce, drained, with syrup reserved (1 Can)|
|Sugar||2 Tablespoon (Or To Taste)|
|Bread crumbs||3 Cup (48 tbs), lightly toasted|
|Soft light brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
1) In a heavy-bottomed saucepan, place the apples and add the loganberry syrup. Cover the pan and gently cook, stirring occasionally, till the apples are very soft and disintegrating.
2) Take the mixture off the heat and crush the apples with the help of a potato masher or a wooden spoon.
3) Into a bowl, turn the puree and stir in the loganberries and sugar. Leave the mixture aside to let it cool completely.
4) In the meantime, mix together the bread crumbs and brown sugar.
5) In a skillet, melt the butter and add the crumb mixture. Stir over low heat till the mixture is golden and crisp.
6) Turn the mixture into a bowl and let it cool.
7) Whip the cream till it has thickened. Store in the fridge till required.
8) In a 2-quart glass serving dish, spread one-third of the cooled crumbs and cover with half of the apple mixture. Level the surface.
9) Sprinkle half of the remaining crumbs over the leveled surface and add the rest of the apple mixture.
10) Finish with a final layer of crumbs.
11) Spread cream on the top very carefully. Garnish with nuts, if using.
12) Serve the Apple and Loganberry Whip as soon as possible while still fresh. Makes an excellent dessert.