The other day I posted a review of Maggie Beer’s awesome Maggie’s Verjuice Cookbook – which you really must put in your library. As a treat I thought I would share with you one of her recipes that uses the sensational Sangiovese Verjuice. This shortcake is sure to be a hit in your home and your guests will be certain to ask you for the recipe!!
I like to serve this shortcake just warm with a dollop of cream (and/or icecream if you are inclined). I also like to offer a glass of Sparkling or Champagne to accompany – just seems to be the final perfect touch to a wonderful dessert or cake for afternoon tea.
Sangiovese Verjuice & Apple Shortcake
100g unsalted butter
1¾ cup sugar
1 free range egg
1½ cups flour
1½ tspn baking powder
½ cup sugar
1 tspn cinnamon
1 tspsn mixed spice
200ml Sangiovese Verjuice (7 fl.oz)
1 tbspn icing sugar to dust over the top
Preheat oven to 180°C (350ºF)
Melt the butter, in either the microwave for 1 minute, or on the stove in a pan (remove from heat after melting). Beat in the sugar. Add the egg and beat, then add the flour and baking powder and mix well. Add more flour or a dash of milk if necessary. Rest the dough in the refrigerator for 15 minutes.
Peel, core and slice the apples. In a 11 cm shallow pan bring the 200 mls of Sangiovese Verjuice and ¼ cup (50 grams) of sugar to the boil, then reduce to low heat. Add the apples and simmer for 20 – 25 minutes.
Push half the dough into a pie tin – preferably glass or ceramic. If using a metal pan, grease the pan first.
Lay the stewed apple (well drained) over the dough. Sprinkle with the remaining sugar, the spices and a tbspn of Sangiovese Verjuice.
Add the rest of the dough – you can either roll it out and lay it over like a pie crust, pull pieces off and flatten them and lay over the fruit (they spread out and join as they bake), or rub it between your hands to make a crumble over the fruit.
Bake for approximately 20 minutes. When cooked the pie should be risen, and the top golden.