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Tipsy D'Arcy Spice Apples
- the D'Arcy Spice apple was first found in the garden of the Hall at Tolleshunt D'Arcy in 1880; they are a late russet variety which is picked in November and keeps until May. If D'Arcy Spice apples are not available, then Edgemont Russet will make a satisfactory alternative.

2 lb. D'Arcy Spice apples
4 oz. soft brown sugar
3 oz. unsalted butter
1 large glass sweet white wine

Serves 6

 Set oven to 450ºF. Butter an 11 inch oval, ovenproof dish. Core, slice, but do not peel, the apples. Lay the apple slices in the dish with the slices overlapping. Sprinkle on the sugar and dot with small pieces of the butter. Pour the wine over the top and bake until tender.

Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd., Sevenoaks, England 
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