Apples and Raspberries in Apple Ginger Consomme Recipe



Apples and Raspberries in Apple Ginger Consomme Recipes

Ingredients :

6 Granny Smith apples

1 cinnamon stick

1/4 tsp peeled and finely shredded fresh gingerroot

1 tsp calvados or other apple brandy

1 tbsp honey

1/2 vanilla bean, halved lengthwise

vegetable oil spray

20 large red raspberries

 4 mint leaves

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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