1/3 Photos of Pasta With Ham and Apple and a Cider Sauce
An unusual fruity flavoursome pasta dish that is perfect for a lunch or supper. Definitely an effort worthwhile.
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Units: US | Metric
- 28.34 g butter
- 28.34 g plain flour
- 295.73 ml dry cider
- 295.73 ml chicken stock
- 158.51 ml heavy cream
- salt & freshly ground black pepper
For the pasta
- 340.19 g pasta
- 226.79 g ham
- 3 red apples
- 28.34 g butter
- 28.34 g brown sugar
- 2 bell peppers (sliced) (optional)
- 1To cook the sauce: heat the butter in a saucepan and add the flour. Cook for 2 minutes over a medium heat; do not allow it to colour.
- 2Remove from the heat. Slowly begin to add the stock and cider. Stir between each addition to ensure a smooth sauce.
- 3When half the liquid is added, return the pan to the heat and slowly bring to the boil. As it begins to thicken add the rest of the liquid. Allow to boil for at least 2 minutes, taste and season.
- 4Make the pasta: bring a pan of water to the boil. Cook the pasta for about 12 minutes or until al dente.
- 5Slice the ham into finger-length slices and set aside.
- 6Core and cut the apples into wedges. Melt the butter in a pan and add the brown sugar, allow it to almost caramelize and fry the apple wedges.
- 7Drain the pasta and add to the sauce, add the ham and apples, and peppers. Season with salt and pepper.
- 8Reheat thoroughly and serve.
- 9If you do need to keep this dish hot for a while add a little more stock or water. Mix in most of the apples and put in an ovenproof dish, cover with tin foil and place into an oven at 275°F.
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Nutritional Facts for Pasta With Ham and Apple and a Cider Sauce
Serving Size: 1 (497 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 831.7
- Calories from Fat 329
- Total Fat 36.5 g
- Saturated Fat 21.0 g
- Cholesterol 131.4 mg
- Sodium 1160.8 mg
- Total Carbohydrate 94.8 g
- Dietary Fiber 5.4 g
- Sugars 20.4 g
- Protein 31.2 g
The following items or measurements are not included: