Thursday:

 

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Have you ever watched the baking show, “Sugar” by Anna Olson? Anna does wonders with sugar in the kitchen, and her recipes look so simple and delicious!  She is a true inspiration to bakers all over the world, and brings joy to the kitchens that watch her. I found one of her recipes that will fulfill your craving for apples! Let’s see if this one tantalizes your taste buds:

 

Apple Crumble Parfait

INGREDIENTS

Topping1 cup + 2 tbsp unsalted butter at room temperature

¼ cup light brown sugar, packed

2 Tbsp sugar

1 large egg

1 tsp vanilla

1 ¾ cup all purpose flour

¼ tsp salt

¼ tsp baking powder

¼ tsp nutmeg

light brown or demerara sugar, for sprinkling

Fruit10 cup diced apple such as Granny Smith, Spy or Mutsu

1/2 lemon, juiced

⅓ cup sugar

1 tsp cinnamon

Custard1 cup half and half cream

3 Tbsp sugar

3 large egg yolks

1 tsp vanilla

1 Tbsp calvados

Assembly1 cup whipping cream, whipped

DIRECTIONS

Topping1. Preheat oven to 350 degrees F.

2. For topping, beat butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour, salt, baking powder and nutmeg to combine. Add to butter mixture and combine just until blended. Wrap and chill until firm. With cheese grater, grate crumble topping onto a parchment lined baking sheet and sprinkle with demerara sugar. Bake at 350 degrees F. for 18 to 20 minutes, until golden brown.

Fruit1. Preheat oven to 375 degrees F.

2. For fruit, toss diced apples with lemon juice in a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 1 hour minutes, until apples are tender.

Custard1. Bring cream just below a simmer over moderate heat. In a bowl, whisk sugar and egg yolks. Slowly pour hot cream over sugar mixture, whisking constantly. Return mixture to low heat and stir with a wooden spoon until sauce coats the spoon, about 4 minutes. Strain and stir in calvados or brandy. Chill completely before serving. Makes about 1 cup.

Assembly1. To assemble, whip cream with sugar to medium peaks.

2. Layer baked apples, crumble topping, custard and lightly sweetened whipped cream in parfait glasses and serve.

*Recipe taken from foodnetwork.ca

 

This parfait would be an excellent dessert at one of your dinner parties. Making a batch of these would be a cinch, and your guests would be so impressed they would have a hard time saying goodbye! That’s when you pack it up to go in a take-out bag;) All joking aside, you can put this recipe in your dessert collection for the perfect end to a perfect meal.  I hope you all give it a try and let me know how it goes. Happy Thursday everyone!

 

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