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| RECIPES | ||||||
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| Cider Poached Apples with Hazlenut Bark Yield: 4 Servings |
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| Apples | ||||||
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4 only 1 Bottle 125 ml. Water 45 ml. 15 ml. 4 only 1 only 60 ml. |
Red Delicious Apples - 4 only peeled, cored, cut in rounds Dry Apple Cider Water Liquid Honey Lemon juice Crushed Cloves Cinnamon Stick Chopped fresh fig |
4 only 1 Bottle ½ cup 3 Tbls. 1 Tbls. 4 only 1 only 4 Tbls. |
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Combine all ingredients except the apples and figs and simmer 15 minutes. Add the apples and poach gently for approx. 30minutes. Remove apples and cool. Strain liquid. Add the chopped figs Reduce cooking liquid by approx. ¾. Use for sauce. |
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| Hazlenut Bark | ||
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100 Grams 100 Grams 30 ml. 50 ml. 30 ml. 2.5 ml. 60 ml. |
White Sugar Brown Sugar Butter Bread Flour Hazlenuts (toasted, peeled & ground) Almond extract Water |
4 ounces 4 ounces 2 Tbls. 3 ½ Tbls. 2 Tbls. ½ Tbls. 4 Tbls. |
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Cream together the sugars and butter. Add the remaining ingredients. Mix until smooth. Pipe ¾ inch circles on Parchment paper. Bake at 400F until edges crisp. Shape as desired when hot. |
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