By Ina Paarman
It is such a good idea to wrap apple wedges, sweetened with honey and flavoured with butter and cinnamon in heavy foil and to cook them over a slow fire. When cooled, we then fold them into a batter and cook them on a flat griddle or skottel over a medium fire. Any leftover mixture is delicious cooked and served with bacon for breakfast.
Pink Lady Apple and Biscuit Parfaits
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