In a warm pie, infused herb liqueur, aged wine granita
Making the herb liqueur
- 1/2 bunch of mint or sage
- 1 cup neutral eau-de-vie (25 cl)
- 1/4 cup 30° Baumé syrup (6 cl)
Preparing the pie dough
Preparing the apple and plum batter
- 14 ounces Golden Delicious or Fuji apples (400 g)
- 7 ounces red plums (200 g)
- 3 1/4 ounces granulated sugar (90 g)
- 1/2 pear
- 1/2 orange
- 1/2 vanilla bean
- red port wine (SQ)
Preparing the sauce
- 1 cup red port wine (25 cl)
Making the wine granita
- 1 cup aged wine (25 cl)
- 1/2 orange
- 1/4 lemon
- 1/4 cinnamon stick
- 1/4 vanilla bean
- 2 2/3 ounces granulated sugar (75 g)
Instructions
Step 1: Making the herb liqueur
Mix eau-de-vie and syrup. Add herbs. Close the receptacle, and let macerate two weeks in the refrigerator. After maceration, strain and store in the refrigerator.
Step 2: Preparing the pie dough
Mix flour, almond-sugar mixture, sugar and butter with your fingertips. When the mixture takes on a sandy look, add the egg. Roll the dough into a ball, and cover in plastic wrap. Refrigerate.
Roll out the dough to a thickness of 1/10 inch (2 mm). Cut out two disks 8 inches (20 cm) in diameter. Line a 6 1/2 inch (16 cm) pan with one of the dough disks. Set the second disk aside.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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