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Seasonal recipes using Adnams Pomme Pom Apple Spirit

By Sarah Groves, also posted in News on

Stephen Duffield, Head Chef at The Crown in Southwold, has created three delicious recipes for you to try at home using Adnams Pomme Pom Apple Spirit. Made using Hogan's cider, the overriding flavours from Pomme Pom come from the oak-ageing, so the aromas and favours are more similar to brandy than they are cider. Using apples as a base, the natural acidity is perfect when paired alongside food, and also when used as part of a recipe. We are nearly sold of our current stocks of Pomme Pom, but we do have a second batch which is quietly resting in barrels. This next release won't be ready until 2020, so if you love your Pomme Pom, stock up now!

carpacchio of smoked haddockCarpaccio of smoked haddock with chilli and winter purslane

Serves 4 400g very fresh (undyed) smoked haddock fillet 2 tbsp Pomme Pom Juice of 1 lemon 4 tbsp very good quality olive oil 1 red chilli, finely sliced Coarse sea salt Handful of purslane (or peashoots or cress) Lay the smoked haddock skin-side down on a plastic tray, sprinkle with Pomme Pom, cover with cling film and place in the fridge for 2 hours to marinate. Now, using a very sharp knife, slice downwards at an angle through to the skin to cut into wafer thin slices. As you cut, lay the haddock slices on a place, overlapping as you do so. Sprinkle with the lemon juice, drizzle with the olive oil and scatter over the chilli. Season with salt to taste. Finish with the purslane – not too much, as it should be little more than a palate-cleansing crunch. Serve immediately, before the lemon juice has a change to “cook” the fish.  

apple and pomme pom stuffingApple and Pomme Pom stuffing

This is suitable to serve with chicken, duck, goose and pork. In our photograph, we've paired the stuffing with guinea fowl with a seasoanl chestnut crumb. 8 slices of wholemeal bread (crusts removed) 1 large crisp, firm, dessert apple (such as a russet or Cox), peeled and cored 4 tbsp Pomme Pom 1 medium onion, peeled 1 tbsp roughly chopped skinned almonds or pine kernels 2-3 tbsp shelled unsalted pistachios 1 tbsp chopped fresh lemon thyme 1 egg yolk, lightly beaten 2-3 tbsp meat stock White wine or dry cider Salt and pepper Let the bread dry out for a day then tear it into small pieces. Grate the apple and soak it in the Pomme Pom. Grate or finely chop the onion and mix all the ingredients together. Grease a soufflé dish with a little goose/duck fat and spoon in the stuffing. Bake it for about 45 minutes – 1 hour at the same time as the meat or poultry.  

Pomme Pom baked appleLittle baked apples

Serves 4 4 Cox’s or Russet apples 8 blanched almonds 2 tbsp Pomme Pom 1 tbsp currants 1 tbsp sultanas 1 tbsp raisins Finely grated zest and juice of 1 orange Finely grated zest of 1 lemon 3 tbsp muscovado or soft brown sugar 2 tbsp unsalted butter, melted Jersey cream or vanilla ice cream to serve Preheat the oven to 180 ͦC/Gas 4. Wash the apples and set aside. Warm the almonds on a baking tray in the oven for a few minutes. Gently warm the Pomme Pom in a small saucepan over a gentle heat. Put the currants, sultanas and raisins in a bowl, add the orange and lemon zest and toss to mix. Pour over the orange juice and the warm Pomme Pom, stir to combine and leave for a few minutes to allow the warm alchohol to plump up and soften the dried fruit. Adnams Pomme PomChop the nuts and add to the mixture with the sugar and melted butter. Stir well, then set aside while you prepare the apples. Using a small sharp knife, remove a small slice from the base of each apple, so that they will sit happily on a baking tray without rolling over. Hollow out the centre of the apples, making sure that you don’t cut right through the base. Make two little cuts in the skin of each apple – this will help to deter the skin from splitting as the apples swell during cooking. Spoon the filling into the apples and stand them on a baking tray. Bake on the middle shelf of the oven for 20-25 minutes or until they are tender when pressed and the filling is oozing and bubbling. Remove from the oven and allow to stand for 5 minutes or so before serving – these little apples taste better served warm rather than piping hot. Hand the cream or ice cream round separately.  


Sarah Groves