INGREDIENTS 2 apples, 150 ml apple juice, 15 gm flour, 50 gm grated cheese, 200 ml stock syrup (1 cup water, 2 tbsp sugar, zest from one lemon), 20 ml white wine.
METHOD
To prepare the stock syrup, boil water and sugar. Add lemon zest to this and simmer.
Peel and finely chop half of each apple and roughly dice the rest. Place diced pieces in a saucepan and pour white wine over it and the stock syrup. Bring to a boil and simmer till the fruit is soft. Take saucepan off the flame and drain the preparation using a sieve and set aside.
Prepare a mixture of grated cheese, flour and finely chopped apples with water to bind, and roll into balls. Poach them in water. Remove and chill. Blend the diced fruit and the apple juice in a mixie. Season with a pinch of crushed pepper. Place the cheese dumplings in the centre of the soup bowl and pour the soup over it. Serve cold with cinnamon bread fingers to bring out the apple flavour.
