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Lemon Puddings with Granny Smith Apple Compote
© Amy Neunsinger

Lemon Puddings with Granny Smith Apple Compote

  • TOTAL TIME: 1 HR Plus 6 hr chilling

The double dose of lemon in these simple, delicious British puddings gives them an extra hit of delicious tangy flavor.


  1. 2 1/4 cups heavy cream
  2. 2/3 cup sugar
  3. 2 teaspoons finely grated lemon zest
  4. 1/2 cup freshly squeezed lemon juice
  5. Kosher salt


  1. 1/2 cup sugar
  2. 1 tablespoon water
  3. 2 Granny Smith apples—peeled, cored and cut into 1/4-inch dice
  4. 2 tablespoons fresh orange juice
  5. 1 vanilla bean, split lengthwise and seeds scraped
  6. 1 tablespoon Calvados or apple brandy
  7. 2 teaspoons freshly squeezed lemon juice
  8. 1 teaspoon finely grated orange zest
  9. Salt
  1. MAKE THE PUDDING In a medium saucepan, combine the heavy cream and sugar and cook over moderate heat, stirring with a wooden spoon, until hot and the sugar is dissolved, about 5 minutes. Let cool slightly, then whisk in the lemon zest, lemon juice and a generous pinch of salt. Pour the pudding into six 5- to 6-ounce glasses or ramekins; cover tightly with plastic wrap. Refrigerate the puddings until well-chilled and set, at least 6 hours or overnight.
  2. MEANWHILE, MAKE THE COMPOTE In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling the pan until the sugar dissolves, about 3 minutes. Continue to cook, brushing down the side of the pan with a wet pastry brush, until an amber caramel forms, 3 to 5 minutes. Add the apples, orange juice and the vanilla bean and seeds; the caramel will harden, but it will melt again. Cook over moderate heat, stirring occasionally, until the apples are crisp-tender and coated in a light caramel, about 8 minutes; discard the vanilla bean. Stir in the Calvados, lemon juice, orange zest and a pinch of salt. Let cool completely, then refrigerate until chilled.
  3. Serve the puddings topped with the apple compote.
Make Ahead The puddings and compote can be refrigerated for up to 2 days.


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