Method :
Peel and core 4 apples. Cut them into
large pieces and process them in a juice extractor. Transfer the juice
into a nonreactive saucepan. Add the cinnamon stick, fresh ginger, apple
brandy, honey and vanilla bean. Bring to a boil, cover, and set aside.
Meanwhile, peel and core the remaining 2 apples. Cut them into quarters
and then into 1/4 inch thick slices. Heat a nonstick sauté pan over
medium-high heat, spray lightly with the pan coating, and add the apple
slices. Brown slowly, turning frequently to ensure uniform coloring and
to prevent burning. Keep the cooked apples slices warm.
Arrange the apple slices and the fresh
raspberries decoratively in individual shallow soup plates. Mince the
meat leaves finely and sprinkle over the fruit. Remove the cinnamon
stick and vanilla bean from the warm consommé and ladle it over the
fruit.
Serves 4-8
You will need a juice extractor to execute
this dish.
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