Posted by: travelrat | December 2, 2009

Reinettes

On Sunday, we had pork chops for dinner. The usual way to serve them is with apple sauce, often spooned out of a jar bought at the supermarket. This time, we made apple reinettes to go with them.

They’re fairly simple to make. Just peel the number of apples you require, cut them into quarters and core them. Place them on a greased baking tray, drizzle lemon juice over them, dust with cinnamon, apply a squirt of honey to each, and place in the oven … 15 minutes at 200° is about right.

This is an adaptation of something we learnt at the French House Party the other week. However, Robert Abraham served his reinettes with sliced duck breast cooked in Noilly Prat, as in my illustration. But, I’m not going to give all his secrets away. In my book, cooking is about experimentation, not just slavishly following someone else’s recipe … although you can, of course, use the recipe book as a guideline.

The reinette recipe isn’t quite mine yet, though. I’m wondering what I can add to personalise it a bit more, Dispense with the honey, and use brown sugar, maybe? Use apricots instead of apples? There’s an idea … Maybe an apricot sauce, instead of apples?

The possibilities are endless ….


Responses

  1. I cook my pork chops with pears. It is really nice. I’m fairly certain I got it from Jamie Oliver. At first I thought the pears would be too sweet, but they are really nice!

  2. Great way of serving the pork! That looks good.

    • It’s surprising what will ‘go’ if you experiment a bit, and don’t get stuck in a rut. Like Robert’s duck … a lot of people can’t think past orange sauce, or even ‘two veg’ and gravy to go with it.


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