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| INGREDIENTS |
|
4
Servings |
| 4
each |
apples, granny smith or pippin |
| 1
each |
lemon, zested and cut into wedges |
| 1/2
cup |
brown sugar |
| 1/2
cup |
butter, softened |
| 1/4
cup |
raisins |
| 1/3
tsp. |
cinnamon, ground |
| 1/4
cup |
walnuts, shelled, medium chopped |
| 1/4
cup |
pecans, shelled, medium chopped |
| 1/2
cup |
egg wash (2 eggs beaten with 2 oz. water) |
| 4
each |
puff pastry dough sheets, 5 x 5" |
| 4
each |
raspberries or strawberries, fresh |
| 1
cup |
whipped cream, sweetened |
| 4
each |
mint sprigs, fresh |
|
Crème
Anglaise
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| METHOD |
| 1. |
Prepare
Crème Anglaise, reserve. Squeeze lemon wedges into a bowl with
enough water to submerge 4 apples. Peel apples, leaving whole
and place into bowl of water with lemon. (This will prohibit
"browning" of the apples.) Cut off a thin slice from the bottom
of each apple, forming a flat surface so the apples will stand.
Working one at a time, remove core by using a small paring knife;
cutting from top around stem. Do not cut through the bottom
of apple. Repeat process until all apples are cored returning
them to the lemon water when done.
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| 2. |
In a small mixing bowl, combine brown sugar, butter, cinnamon, pecans, walnuts, lemon zest, and raisins. Blend thoroughly. (It is okay if some clumps of butter remain, as they will melt during baking process.) This mixture forms the filling. Remove apples from lemon water and pat dry with a paper towel. Fill each in the core area that has been removed, packing the filling down. Cut off pastry dough sheet 5x5" squares. Brush a pastry square with egg wash and place a filled apple in the center. |
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Larry's Recipe | Chef Larry's Kitchen Basics | About
Chef Larry
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