Apple RisottoNovember 9, 2015 • By Great Chefs
By Great Chefs November 9, 2015
Paper-thin crisp apple slices which have been poached in sugar syrup and dried in a slow oven surround an apple serving “dish” filled with very finely diced cooked apple. The sauteed apple has the texture of classic rice risotto. Whipped cream and rosemary sprigs complete the dish.
- Crispy Apple Rings
- Washington Apples - 2 large
- Water - 2 cups
- Sugar - 1/2 cup
- Washington Apples - 8
- Lemon - 1
- Water - 1/2 cup
- Unsalted Butter - 4 tablespoons
- Cornstarch - 1 teaspoon
- Apple Juice - 1 tablespoon
- Unsalted Butter - 4 teaspoons
- Apple Juice - 1 cup
- Calvados (apple brandy) - 1 tablespoon
- Sugar - 4 teaspoons
- Orange Juice - 1/4 cup
- Heavy (whipping) cream - 1 cup
- Seeds from 1/2 vanilla bean pod
- Sugar - 1 tablespoon
- Rosemary Sprigs - 21
To make the apple rings: Preheat the oven to lowest setting. Line a baking sheet with a silicone sheet. Peel the apples and cut off the tops and bottoms. Slice into very thin horizontal slices on a mandoline or V-slicer. Bring the water and sugar to a boil over medium heat and add the apple slices. Reduce the heat to medium-low and cook for 10 minutes. Remove the slices and drain. Spread the slices in a single layer on the silicone liner and bake overnight, or for 9 hours, until crisp.
To prepare apples for presentation: Cut one third off the top of each of four apples and scoop out the pulp with a spoon. Squeeze some lemon juice over the apples and put a teaspoon of butter inside each. Cover with plastic wrap and microwave for 1 minute, 45 seconds on high. The apples should be a bit firm, but cooked inside. Unwrap them and set aside to cool.
To make the risotto: Squeeze the remaining lemon juice into the water. Peel the remaining apples and cut into very small dice, tossing the diced apples in the lemon-water mixture. Mix the cornstarch and apple juice and set aside.
Heat a skillet over medium heat. Add 2 teaspoons of butter and add 3/4 cup of the diced apples. Saute for 2 minutes, then add the Calvados. Avert your face and flame the Calvados, shaking the pan until the flames die down. Add the apple juice, sugar, remaining apple dice, and orange juice. Cook until slightly reduced in volume. Stir in the cornstarch mixture and blend. Cook 3 - 5 minutes, until soft and cooked through. Remove from heat and add the remaining 2 teaspoons of butter and 1 sprig of rosemary, stirring until the butter melts. Remove the rosemary.
To serve: Beat the whipping cream until foamy. Add the vanilla bean seeds. Continue to beat and gradually add the sugar. Beat until the cream stands in firm peaks. Place in a pastry bag fitted with medium fluted tip. Place apple slices around each plate in a circle. Pipe a circle of cream in the center of each. Fill the apples with the apple risotto and place one in the center of each plate. Garnish each with four sprigs of rosemary.