Baked Apples With Almond Butter And Creme Anglaise Food

BAKED APPLES

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.

CREME ANGLAISE I

Steps:

• In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

CREME ANGLAISE

Steps:

• In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
• In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
• Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
• Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
• To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.

SWEDISH BAKED APPLES WITH ALMOND PASTE FILLING

Steps:

• Preheat the oven to 350 F / 180 C /gas mark 4.
• Peel the apples and carefully core them almost to the bottom.
• Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
• Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
• Bake for 40-50 minutes, or until apples are soft.

APPLE-ALMOND BAKE

Steps:

• Preheat oven to 350°. In a small saucepan, bring syrup to a boil; cook 3-5 minutes or until liquid is reduced by half., In a small bowl, mix sugar and cornstarch; whisk in water until smooth. Whisk into reduced syrup. Return to a boil; cook and stir 1-2 minutes or until thickened. Whisk in 2 tablespoons butter until blended. Remove from heat., In a large bowl, mix oats, flour, brown sugar, almond flour and baking soda; cut in cold butter until crumbly. Reserve 1-1/3 cups mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Arrange apples over top; drizzle with syrup mixture., Stir almonds into reserved crumb mixture; sprinkle over top. Bake 50-60 minutes or until apples are tender and topping is golden brown.

BAKED APPLES WITH ALMOND BUTTER AND CREME ANGLAISE

Steps:

• Preheat oven to 350 degrees F.
• Begin by scoring very small thin lines around the sides of the apples using a zester, this is to prevent the apple from exploding while cooking. Remove the cores from 1 end, using a melon baller, making sure not to go completely through the apples.
• To make the mixture, combine the softened butter, sugar, almond powder, and the cinnamon, and mix until all ingredients are combined.
• Stuff the apples with the butter mixture, and cook for 40 minutes.
• While the apples are baking, combine the cream, vanilla, and 2 ounces sugar in a saucepot, and bring to a boil.
• In a separate bowl, combine the egg yolks, remaining 2 ounces sugar, and blend until smooth. Once the cream has come to a boil, temper egg yolks with approximately 1/2 of the cream, making sure to whisk constantly. Return the tempered yolks to the cream mixture. Cook the sauce over low heat, stirring constantly, until it thickens and coats the back of a spoon.
• Strain the sauce into a container, and then cool in the refrigerator or in an ice-water bath.
• To serve, plate each warm apple on a dessert plate, and add a drizzle of the cream sauce around and on top of each apple.

BAKED APPLES

Steps:

• Cut small slice off top and bottom of apple so it will stand up. Core the apple.
• Combine cloves, cinnamon, raisins, chopped nuts, brown sugar and melted butter.
• Stuff mixture into each apple and mound slightly at top.
• Top each apple with small pat of butter.
• Bake at 350°F for 45 minutes.
• Serve with vanilla ice cream.