Well it has been full on. Never a bad thing to have to contend with. So a big excuse me, going to make a special effort to keep blogging!
One idea we have recently been working on is an apple port - probably cause all sorts of issues with EC naming, but it helps communicate what it is. To all you port aficionados out there the aim was to make something similar, but using the delish English apple in its many guises.
Port - wine fortified with brandy and some spices. So apple port - take a good still cider and fortify with our five times distilled apple brandy. The result: something superb, midway between a sherry and a port. A little more work and we hope to have it on sale in July. Ideal as either an aperitif or a digestif.
Take a leaf out of Marco Pierre Whites books I recently used it to make a spectacular sauce for belly of pork: 500ml of apple port, reduce to a syrup, not a caramel, 500ml of fresh apple juice, reduce to a syrup, double cream to thicken to taste, 50ml of apple brandy, juices from the pork belly, thicken slightly and serve over the sliced rested pork belly.... mmmm, wrong time of day to be recalling that!
