Apple And Fig Napoleons With Red Wine Sauce And Sour Cream Ice Cream Food

APPLE-AND-FIG NAPOLEONS WITH RED-WINE SAUCE AND SOUR-CREAM ICE CREAM

Steps:

• To make the ice cream, place the milk and vanilla bean in a medium saucepan over medium heat and bring just to a simmer. Meanwhile, whisk together the egg yolks and sugar. Whisking rapidly, pour the milk into the yolk mixture. Pour the mixture back in the saucepan, place over low heat and stir constantly until thick enough to coat the back of a spoon; do not let mixture simmer. Pour into a bowl, cover and refrigerate until cold. Remove the vanilla bean and whisk in the sour cream. Freeze in an ice cream machine. Store in freezer until shortly before serving.
• To make the phyllo, preheat the oven to 375 degrees. Lay 1 sheet of phyllo on a work surface, brush lightly with butter and sprinkle with 1 tablespoon of sugar. Top with another sheet of phyllo, brush with butter and sprinkle with sugar. Repeat once more. Trim the edges to make a 10-by-14-inch rectangle. Cut into 8 3 1/2-by-5-inch rectangles. Place on a baking sheet lined with parchment paper. Repeat with the remaining phyllo, butter and sugar. Bake until lightly browned and crisp, about 5 minutes. Set aside.
• To make the sauce, combine all ingredients in a large saucepan and simmer until reduced to 1 1/3 cups, about 40 minutes. Strain and set aside.
• To make the apples, combine the apples, sugar, lemon zest and vanilla bean in a medium saucepan over low heat. Cook, covered, for 8 minutes, stirring once. Uncover and simmer until apples are soft but not mushy and some liquid has evaporated, about 5 minutes more. Remove the lemon zest and vanilla bean. Stir in lemon juice and set aside.
• To make the fig paste, puree the figs in a food processor. Add the cream, Armagnac and lemon juice and puree until smooth. Set aside.
• To assemble, place 1 piece of phyllo on each of 8 plates and spread with some of the fig paste. Spoon the apple mixture over it. Spoon a pool of the sauce beside the pastry on each plate. Lean 1 piece of remaining phyllo over the sauce and against one of the longer edges of the plated phyllo. Repeat with all the plates. Place a scoop of ice cream beside the napoleons and sprinkle with a few strands of lemon zest. Serve immediately.

MAPLE-FIG ICE CREAM

Steps:

• Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes. Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain. Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)
• Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended. Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes. Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree. Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour. Whisk in the sour cream and brandy.
• Process the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
• Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
• Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)

APPLES IN WINE AND CINNAMON SAUCE

Steps:

• Over medium heat in a heavy saucepan, melt the margarine, then add the wine and stir in the apples.
• Sprinkle the cinnamon and sugar over the mixture and stir.
• Continue cooking for about 10 minutes, then stir in the lemon juice and vanilla.
• Lower the heat to a simmer and cover; continue cooking for 2 hours, stirring occasionally until the apples break up.

ICE CREAM WITH RED WINE REDUCTION SAUCE AND FRESH FRUIT

Steps:

• Pour one bottle of red wine into a saucepan.
• Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
• Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
• Remove from heat and allow to finish thickening.
• Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
• The sauce will keep in the fridge for up to two weeks.

SOUR-CREAM ICE CREAM

Steps:

• Purée all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved. Chill until very cold.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.