Ragoût of Caramelized Apples and Clementines, with Maple Sauce, Fresh Mint and BlueberriesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:159.2 kcal
Proteins:0.2 g
Fats:5.9 g
Carbohydrate:25 g
Fibers:1.2 g
Sugar:21.3 g
Cholesterol:15.2 mg
Sodium:44.9 mg
Calcium:23.2 mg
Energy:307 kcal
Proteins:0.4 g
Fats:11.3 g
Carbohydrate:48.2 g
Fibers:2.4 g
Sugar:41 g
Cholesterol:29.3 mg
Sodium:86.6 mg
Calcium:44.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
golden delicious apples (firm fleshed)
lemon
60
ml
unsalted butter
30
ml
sugar
125
ml
maple syrup
125
ml
white wine
60
ml
blueberries (bilberry or blueberry)
125
ml
apple juice
250
ml
heavy cream (35%)
2
ml
vanilla
METHOD
- Melt the butter and sugar and sauté the apple pieces until lightly coloured. Add the maple syrup. Bring to the boil.
- Peel the clementines and separate into pieces; set aside.
- Add the clementines to the apple mixture for a few seconds to heat them through; remove them and add the white wine;
- Let the mixture reduce until slightly caramelized. Dip the blueberries into the mixture for a few seconds and remove them quickly. Add the apple juice, bring to a boil, and add the heavy cream; reduce until the desired consistency has been reached and add the fresh mint leaves and the vanilla to the sauce.
- Arrange the hot apples, blueberries and clementines on plates. Spoon the sauce over and garnish with fresh mint.
CHEF'S NOTES
You'll be amazed at how quick and easy it is to make this intriguing recipe!
You can garnish the dessert with some vanilla ice cream or sherbet. I've often made this kind of express recipe when I need to improvise a wonderful dessert quickly.
The ragoût is garnished with fresh mint leaves, an almond tuile [lien au lexique] and blackcurrant sorbet in an almond tulipe.
Mario Martel, Quebec City
