Apple Miroton is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of apples fried in butter that's sweetened with sugar and flavoured with lemon zest and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Miroton.
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This is a classic recipe for a Victorian version of Apple Miroton that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Peel, core, and slice, twenty fine apples, melt a quarter of a pound of fresh butter and stir in it half a pound of sugar, the peel of one lemon grated and the juice of two. Fry the apples in this mixture, and serve them in a dish.
20 apples, peeled, cored and sliced
115g butter, melted
225g sugar
freshly-grated zest of 1 lemon
juice of 2 lemons
Method:
Melt the butter in a pan then stir in the sugar, lemon zest and lemon juice. Bring to a gently simmer then add the apples and fry the apples in the mixture for about 10 to 15 minutes, or until heated through. Turn into a warmed dish and serve with custard.
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Apples, 20; butter, 1/4lb.; sugar, 1/2lb.; lemon, 1 peel; 2 juice.