| METHOD |
| 1. |
Prepare Crème
Anglaise per recipe, reserve. Place Burgundy, water, sugar,
cinnamon sticks, ginger and lemon zest in a saucepan. Bring
to a simmer and add apples. Reduce heat to very low simmer
and cook until tender (approximately 20 - 25 minutes). Carefully
remove apples and place under refrigeration. Take remaining
poaching liquid and simmer over medium heat until thickened
to a create a syrup, reserve. Pool Creme Anglaise on serving
plates Slice chilled apples and shingle on Crème Anglaise.
Drizzle with wine syrup. Garnish with toasted almonds, fresh
raspberries, mint sprigs and Confectioner's sugar.
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