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Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream Recipe
 
 
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Flavors of France
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: About 45 minutes
Difficulty: Requires a certain dexterity
Chef's Note
For this dessert - of which I am very fond - the cooked apples may be kept in their ramekins in the refrigerator for several days.
Ingredients
Ingredients for 8 servings
Apple Confit
- 1.5 kg (3.3 lb.) medium Apples (preferably royal or gala)
- 70 g (5 tbsp.) granulated sugar
- 40 g (3 tbsp.) butter
For the caramel
- 125 g (5/8 cup) granulated sugar
- 50 ml (3 tbsp.) water
Pistachio cream
- 250 ml (1 cup) milk
- 1 tsp. Pistachio paste
- 2 egg yolks
- 50 g (3 tbsp.) granulated sugar
Garnish
- 2 medium apples
- 40 g (3 tbsp.) granulated sugar
- 40 g ( 3 tbsp.) butter
Other
- Vanilla ice cream
- 200 g (7 oz.) 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.
 
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