Preparing the apple pebbles
Preparing the cider jelly
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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