24-hour apple terrine with woodruffrating:
You'll need a non-stick loaf tin (about 10 inches long, IKEA sell a good cheap one) or similar terrine mould.
16 or so Granny Smith apples (depending on size)
16 tablespoons unrefined caster sugar
zest of 1 lemon
pinch ground cinnamon
A few woodruff stalks (http://hortiplex.gardenweb.com/plants/p1/gw1017833.html)
It's a two day recipe:
Take half of the sugar, put in a pan with a splash of water, then boil to a deep caramel. Pour into the loaf tin and allow to solidify.
Mix rest of sugar with lemon zest and cinnamon.
Peel the apples, then core, halve, and slice into very thin slices.
Layer up the apples on the solidified caramel, sprinkling with lemon-cinnamon sugar, to about two inches above the top of the tin, they condense a lot when cooked.
Wrap the whole thing in clingfilm, then foil and keep in a cool place for 24 hours.
Remove foil and clingfilm carefully, re-wrap tin in double
layer of foil, and bake at gas mark 2 (or equivalent) for about 5 hours.
The terrine should be squishy and caramel-coloured when finished.
Unwrap, allow to cool completely, then turn out carefully onto a serving plate.
It slices easily, and should hold together. Serve each slice with a few sprigs of woodruff to mop up juices, chilled single cream, or a shortbread, or what have you.
It also keeps well.
No need to waste the cores and peelings -- you can make apple jelly out of them.