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Warm Apple Confit with Pistachio Cream and Vanilla Ice CreamTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: About 45 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:89.4 kcal

Proteins:0.7 g

Fats:2.2 g

Carbohydrate:18.2 g

Fibers:2.1 g

Sugar:13.7 g

Cholesterol:8.5 mg

Sodium:15.1 mg

Calcium:11.3 mg

Energy:689 kcal

Proteins:5.4 g

Fats:16.7 g

Carbohydrate:140.2 g

Fibers:16.3 g

Sugar:105.5 g

Cholesterol:65.7 mg

Sodium:116.4 mg

Calcium:87.3 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Apple Confit

1500

g

medium apples (preferably royal or gala)

70

g

granulated sugar

40

g

butter

*For the caramel

125

g

granulated sugar

50

ml

water

*Pistachio cream

250

ml

milk

5

ml

pistachio paste

2

egg yolks

50

g

granulated sugar

*Garnish

2

medium apples

40

g

granulated sugar

40

g

butter

*Other

vanilla ice cream

200

g

puff pastry

METHOD

Preparing the apple confit

  1. First make the caramel. In a small saucepan, dissolve 125 g superfine sugar in the water; bring to a boil and cook until a amber-coloured caramel forms. Divide the caramel among 4 ramekins; set aside;
  2. peel, core and slice the apples into large wedges;
  3. sauté them in butter with 70 g sugar; cover and let cook gently for 5 minutes; set aside;
  4. divide the apples wedges evenly among the ramekins; cook covered in a bain-marie in a 150° C oven for two hours;
  5. preheat the oven to 200° C; roll out the puff pastry; cut it into disks 8 cm in diameter (allowing one per person) and dock them with a fork; bake for approximately 10 minutes.

Pistachio Cream

  1. In a saucepan, bring the milk and pistachio paste to a boil;
  2. in a bowl, beat the egg yolks with 50 g of sugar until pale, then add in the boiling milk mixture while whisking vigorously;
  3. return the mixture to the saucepan and continue to cook, stirring continuously with a wooden spoon;
  4. strain the mixture through a fine sieve and let cool.

Filling

  1. Preheat the oven to 140° C;
  2. peel and core the two apples; using a mandolin, cut 15 or so nice slices 2 to 3 mm thick;
  3. arrange the slices on a baking sheet; brush them with butter and sprinkle with sugar;
  4. bake in the oven for about 20 minutes, opening the oven door once in a while to allow the steam to escape;
  5. remove and set aside at room temperature.
Presentation
  1. 10 minutes before serving, place the ramekins into a bain-marie;
  2. divide the dried apple slices and the pistachio cream among the plates;
  3. unmold the ramekins of apple confit onto the disks of puff pastry;
  4. arrange the little "tarts" in the centre of the plates;
  5. serve the vanilla ice cream on the side.

CHEF'S NOTES

For this dessert - of which I am very fond - the cooked apples may be kept in their ramekins in the refrigerator for several days.



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