This WWI-era Belgian dessert recipe could be a useful way to use up a gooseberry glut.
Apple scoops at the ready for this dish of fresh fruit stuffed full of nutty, citrusy, creamy, boozy goodness.
This early C20th recipe from a lady of… quite strongly-held views, is for a fried morsel that sounds like a tasty treat to me.
Here are the building blocks of a quick, easy and apparently improvised dessert to help you use up some of your stored fruit preserves.
Maizena? Maizena? Whatever could it be, and how do you ‘mould’ it? This C20th recipe has all the answers.
Here’s a WWI-era recipe for a breadcrumb enhanced apple sauce suitable for serving with various roast meats. Or for scoffing with a spoon.
This 1975 recipe, for a crumble in all but name, has a sweet / slightly savory twist that I reckon would work rather well.
These sweet, simple, deep-fried, battered apple rings are sure to put a smile on your face on a wet winter’s day.
Here are two versions of a biscuity, cobbler-like, stewed apple pudding from the early twentieth century.
This sweetened, fruity soup, from a book of Austrian recipes, sounds like a perfect autumn warmer to me.