The trees in our orchard row are groaning under the weight of a bountiful harvest of Granny Smith apples: tart, firm fruit suitable for cooking pies, sauces and of course, apple crumble.
This satisfying sweet dish of Pecan and Prosecco Apple Crumble resembles a flan without the crust and is enhanced by the addition of prosecco and pecan nuts.
Especially delicious after dinner on a cool evening, this dessert will have your guests and family clamouring for seconds. For a larger gathering, double the quantities shown below and use a larger pan.
Cool on a rack before serving in a bowl with vanilla ice cream, or dollop cream with a splash of vanilla extract (or armagnac) stirred evenly through.
Cook the butter, wine and apples for five minutes in the prosecco.