Rosh Hashana Blackberry Cranachan

At Rosh Hashana (the Jewish New Year), it’s traditional to dip apples in honey to signify the hope that the coming year will be a sweet one.  That thought, together with a wonderful harvest of blackberries in the garden this year (some of which were used to make delicious blackberry and apple jam), inspired this recipe, which is based on the classic Scottish dessert comprising rolled oats, raspberries, cream, honey and malt whisky.  Rosh Hashana this year is long past (it took place in September), but why not try this recipe for the 2010 New Year?

Ingredients (serves 4)

6 tablespoons apple purée
100 grams/ 4oz rolled oats
450 mls/ ¾ pint whipping cream
175 grams/ 6 oz blackberries, fresh or frozen and partially thawed
1 tablespoon blackberry & apple (or just blackberry) jam, loosened with 1 teaspoon of water
2 tablespoons calvados
6 tablespoons runny honey

Method

1. Toast the oatmeal in a dry frying pan, tossing occasionally, until golden brown. Leave to cool.

2. Put 1½ tablespoons of apple purée in the bottom of each of 4 glasses.

3. Whip the cream, the calvados and 2 tablespoons of the honey until lightly whipped. Gently fold in the toasted oats and the jam. Divide the mixture between the glasses.

4. Scatter the fresh blackberries on top and drizzle over the remainder of the honey.

The dish takes only minutes to put together. It’s best to serve it immediately to avoid the oats going soggy. Shana metuka, have a sweet year.