Green Apple Sundae
Making the applesauce and granita
- 1 pound 1 ounce granulated sugar (480 g)
- 6 3/4 ounces atomized glucose (180 g)
- 2 cups water (50 cl)
- 3 1/2 pounds fresh green apple pulp (1.6 kg)
- 6 3/4 tablespoons lemon juice (10 cl)
- 3 cups apple cider (70 cl)
- 1/3 cup water (9 cl)
- 6 3/4 tablespoons Calvados (10 cl)
- 5 1/4 ounces sugar (150 g)
Step 1: Making the applesauce and granita
Peel every other apple, core all the apples and mix them to obtain a pulp. Add the lemon juice. Prepare a syrup with the sugar, glucose and water. Let cool completely, then fold into the green apple pulp.
Mix the cider, water, Calvados liqueur and sugar. Fold in well while cold, then let set in the freezer. When set, flake the ice with a fork and set aside.
Step 2: Preparing the baked apples
Peel the apples, cut in two, seed, and slice very finely, setting them on a baking sheet in a tiled pattern. Add some butter cubes, sprinkle with light brown sugar, and bake in a 320°F (160°C) oven. Add some more butter and light brown sugar during cooking to obtain a nice, golden color. Let cool.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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