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Whole roasted apples with spiced candied nuts and fruit
2024-09-25
https://www.metro.ca/userfiles/image/recipes/pomme-entiere-noix-fruits-confits-12327.jpg
PT20M
PT45M
PT13H05M
Cut the dried fruit into small pieces. Place them in an adequately sized container.Pour the lemon juice into a small saucepan, along with 100 ml water, the brown sugar and all the spices. Bring to a boil.Pour this syrup onto the fried fruit. Refrigerate to allow the fruit to macerate for about 12 to 24 hours.Roughly break up the pecans and the almonds. Roast the nuts with a bit of butter (20 g) in the oven at 350 °F (175 °C) for about 15 minutes. Set aside at room temperature.Slice off the top and bottom of each apple. Core all the apples and place a knob (15 g) of butter into each one. Place the apples nice and flat on a small cookie sheet and bake in the oven at 350 °F (175 °C).Allow the apples to roast in the oven for 30 to 40 minutes, basting them now and again with the melted butter. Remove them from the oven and set them aside when the apple flesh is tender, but before it bursts.Using a sieve, drain the dried fruit in order to save the spiced syrup. Remove the whole spices. Bring the syrup to a boil and whip it up with the leftover butter and apple juice from the roasted apples. Cream it once reduced.Mix the nuts and the caramelized candied fruit. Pour the mix into the apples. If needed, reheat the apples before serving.Source: Martin Juneau
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50 g dried cranberries
50 g golden raisins
1/2 lemon, juiced
100 g brown sugar
1 stick cinnamon
1 clove
1 star anise
2,5 mL ground nutmeg
5 mL ground cardamom (or 6 whole cardamom seeds)
5 mL ground ginger (or 20 ml fresh ginger, grated)
50 g pecans
50 g almonds
80 g butter
4 large apples (Royal Gala or Lobo)
25 mL cream 35 % m.f.
Whole roasted apples with spiced candied nuts and fruit
4
Dessert - accompaniements - Snack
0:20
Preparation
0:45
COOKING
13:05
TOTAL TIME
Ingredients
-
50 g
dried cranberries
-
50 g
golden raisins
-
1/2
lemon, juiced
-
100 g
brown sugar
-
1 stick
cinnamon
-
1
clove
-
1
star anise
-
2,5 mL
ground nutmeg
-
5 mL
ground cardamom (or 6 whole cardamom seeds)
-
5 mL
ground ginger (or 20 ml fresh ginger, grated)
-
50 g
pecans
-
50 g
almonds
-
80 g
butter
-
4
large apples (Royal Gala or Lobo)
-
25 mL
cream 35 % m.f.
Preparation
Cut the dried fruit into small pieces. Place them in an adequately sized container.
Pour the lemon juice into a small saucepan, along with 100 ml water, the brown sugar and all the spices. Bring to a boil.
Pour this syrup onto the fried fruit. Refrigerate to allow the fruit to macerate for about 12 to 24 hours.
Roughly break up the pecans and the almonds. Roast the nuts with a bit of butter (20 g) in the oven at 350 °F (175 °C) for about 15 minutes. Set aside at room temperature.
Slice off the top and bottom of each apple. Core all the apples and place a knob (15 g) of butter into each one. Place the apples nice and flat on a small cookie sheet and bake in the oven at 350 °F (175 °C).
Allow the apples to roast in the oven for 30 to 40 minutes, basting them now and again with the melted butter. Remove them from the oven and set them aside when the apple flesh is tender, but before it bursts.
Using a sieve, drain the dried fruit in order to save the spiced syrup. Remove the whole spices. Bring the syrup to a boil and whip it up with the leftover butter and apple juice from the roasted apples. Cream it once reduced.
Mix the nuts and the caramelized candied fruit. Pour the mix into the apples. If needed, reheat the apples before serving.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
