Wild Apples and Red Plums
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
Preparing the sauce
- 1 cup red port wine (25 cl)
Step 1: Making the herb liqueur
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.
Step 3: Preparing the apple and plum batter
Step 4: Making the pie
When the fruit has cooled down, remove the vanilla bean. Pour the compote into the pan. Cover with the second dough disk, and close, making sure to seal the edges to prevent the filling from running over. Cut off the excess dough. Bake 35 minutes in a 356°F (180°C) oven.
Step 5: Preparing the sauce
Reduce the port to obtain a thick sauce that will coat well.
Step 6: Making the wine granita
Step 7: Presentation
Slice the pie. Warm up for a few moments in the oven.
Place a piece of pie on the side of the serving plate. Serve the wine granita, herb liqueur and reduced port sauce separately.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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