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Recipe Detail Page
Hot and Cold Seared Apples with Fresh Vanilla
Holiday 2007
Hot honey-glazed apple slices are layered with spices, hazelnuts and marzipan. Cold crème anglaise spiked with Calvados, the dry apple brandy of Normandy, joins the hot apples for a tasteful contract. Choose only hard crisp apples that keep their shape.
Serves 6
Crème Anglaise
⅓ cup (75 mL) sugar
5 egg yolks
1 cup (250 mL) milk, divided
1 cup (250 mL) whipping cream
½ vanilla bean, split lengthwise, or 1½ tsp (7 mL) vanilla extract
2 to 3 tbsp (25 to 45 mL) Calvados
Apples
2½ oz (75 g) marzipan or almond paste, packed about ¼ cup (50 mL)
¼ tsp (1 mL) ground cinnamon
Generous pinch of ground cloves
4 to 6 large Mutsu (Crispin) or Northern Spy apples
Juice of ½ lemon
4 tbsp (60 mL) unsalted butter, divided
3 tbsp (45 mL) liquid honey
¾ cup (175 mL) sliced hazelnuts, toasted
3 tbsp (45 mL) maple syrup
6 cinnamon sticks (optional)
1. In a large bowl, whisk sugar with yolks and ¼ cup (50 mL) milk. In a medium saucepan, heat remaining milk, cream and split vanilla bean (but not extract, if using) over medium heat for 7 to 8 minutes or just starting to boil. Remove from the heat. Whisking the egg yolk mixture constantly, slowly add 4 to 6 tbsp (60 to 90 mL) hot cream mixture. Then whisking constantly slowly add remaining hot cream mixture. Pour mixture into saucepan; add split vanilla bean.
2. Over medium heat, stir mixture constantly with a wooden spoon for 4 to 5 minutes or until glossy and a streak remains when finger is dragged along custard-coated spoon. The consistency should be that of heavy cream, not pudding. Remove from heat; stir well. Stir in Calvados (and vanilla extract, if using). Remove vanilla bean; scrape seeds back into sauce and stir. Discard vanilla skin. Press plastic onto surface of sauce; refrigerate for several hours or up to 2 days ahead.
3. Preheat oven to 325°F (160°C).
4. Slice marzipan and pull apart into small nuggets. Mix cinnamon with cloves in a small bowl; then toss nuggets in spice mixture.
5. Peel, core and slice apples crosswise into ¼-inch thick (5-mm) slices; drizzle with lemon juice. Choose 24 of nicest and most even-sized slices. Heat 1 tbsp (15 mL) each of butter and honey in a stainless-steel pan over medium heat. When bubbly and syrupy, add 8 slices in a single layer. Sauté for 1 to 2 minutes per side or until lightly coated; remove to platter to cool. Slices will not be cooked. Repeat with more butter, honey and apple slices. Cool until able to handle.
6. Using a parchment-lined or well-buttered baking sheet with sides, lay 6 slices slightly apart. Dividing equally, sprinkle with a quarter of the nuts and marzipan crumbs. Add another slice of apple over top and sprinkle nuts and crumbs. Repeat with remaining slices, nuts and crumbs until there are 6 stacks of apples, each with 4 layers of apples. Drizzle with maple syrup; dot with remaining tablespoon (15 mL) of butter.
7. Bake in centre of preheated oven for 20 minutes or until a skewer inserts easily into apples. On 6 medium serving plates, divide cold crème anglaise; place a hot apple in each puddle of sauce. Garnish with a cinnamon stick, redcurrant jam and a sprinkle of additional hazelnuts.
Serves 6
