Wild Apples and Red Plums

Credit: Mathilde de l'Ecotais

In a warm pie, infused herb liqueur, aged wine granita

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Ingredients (6 people)

Making the herb liqueur

Preparing the apple and plum batter

Preparing the sauce

  • 1 cup red port wine (25 cl)

Making the wine granita


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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