Apple Pebbles

Credit: Mathilde de l'Ecotais

Cider jelly

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Ingredients (10 people)

Preparing the cider jelly

  • apple quarters (SQ)
  • 1 bottle farm-fresh apple cider
  • 1 bottle pommeau liqueur (mixture of apple juice and Calvados)
  • butter (SQ)
  • granulated sugar (SQ)
  • fruit pectin (SQ between 1 and 2 1/4 ounces per quart (liter) of juice depending on the consistency desired) (30 and 60 g)


Step 1: Preparing the apple pebbles

Peel and seed the apples and slice into 6 equal pieces. Set the skins and cores aside.

Prepare a 15° Baumé syrup using 12 1/3 ounces (350 g) sugar for 2 cups (50 cl) water. Plunge the pieces of apple into the hot syrup, and let cook for a few minutes to soften them. Drain.

Mix the brown sugar and flour. Roll the pieces of apple in this mixture to bread them. Bake on a baking sheet in a 338°F (170°C) oven. As soon as a crust forms and the apples have puffed up, take out of the oven. Set aside in a proofer.

Step 2: Preparing the cider jelly

Melt the butter in a sauté pan. Sauté the apple skins and seeds, as well as a few apple quarters in granulated sugar. Deglaze with cider and pommeau. Let simmer.

Mix the pectin with an equal amount of sugar, and fold into the preceding mixture. Boil for 5 minutes, then remove from heat and strain through a cheesecloth-lined chinois. Boil the strained juice and refrigerate.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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