Apples à la Portugaise is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples shaped into a dome around cold custard, covered in orange marmalade and oven baked until done. The full recipe is presented here and I hope you enjoy this classic British version of: Apples à la Portugaise.
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This is a classic recipe for a Victorian version of Apples à la Portugaise 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.
Original Recipe
Peel, halve, and core a dozen fine apples, place them in a pan thickly spread with butter, powder them with sugar and grated lemon-peel, and bake them in the oven. Nearly fill an ornamental tin with apple marmalade, leaving and opening in the centre; pile the baked apples upon the marmalade in the form of a dome, fill the opening that has been left with custard, and cover the whole with orange marmalade. Bake in the oven and serve hot.
Modern Redaction
Ingredients:
12 apples, peeled, cored and halved
60g icing sugar
freshly-grated zest of 1 lemon
1.5l apple marmalade
600g cold custard
500g orange marmalade
butter for greasing
Method:
Peel, halve and core the apples then place in a baking pan that's been thickly spread with butter. Dust with icing sugar and grated lemon zest then place in an oven pre-heated to 180°C and bake for about 40 minutes, or until cooked through.
Take an ornamental baking tin and nearly fill with apple marmalade, leaving an opening in the centre. Pile the baked apples on the marmalade to form a dome shape (fill the centre and the opening with custard as you form the dome) then cover everything with a layer of orange marmalade.
Return the dish to the oven and bake for a further 20 minutes, or until heated through. Serve hot.
