Preview

Apple cubes cassolette confit in their cooking juices, crushed and roasted almonds, rosemary crumble, vanilla ice cream |

A comforting dessert, with hints of winter perfumes.

Note

The cut size of the apples depends on the variety of apple.

Ingredients

Recipe for 4 portions

Apple cubes

3 Tbsp

Brown sugar

4 Tbsp

Butter

1 Tsp

Vanilla extract

2 Unit(s)

Golden delicious apple

Tamari almonds

50 Gr

Tamari almonds

Rosemary crumble

50 Gr

Flour

50 Gr

Sugar

25 Gr

Pecan nuts

1 Sprig(s)

Rosemary

50 Gr

Butter

Plating

4 Scoop(s)

Vanilla ice cream

Preparation time: 25 min

Preheat your Oven at 375 °F

Apple cubes

Peel the apples, slice in halves and core. Slice each half in two then each quarter in 3.

Melt the butter with brown sugar in a pan. Brown the apple cubes and remove from heat.
Almonds

On a baking tray, roast the almonds in the oven for 5 to 8 minutes.

Remove from oven and crush with the bottom of a pot and mix with the apples.
Rosemary crumble

Place all ingredients in a bowl and add the butter cut into small cubes. Knead the dough by hand and once fine grains obtained during mixing, spread the mixture on a baking sheet lined with parchment paper. Bake about 12 minutes, stirring crumble every 4 minutes. Let cool.
Plating the cassolette

At the bottom, put the almonds and apples mix with some juice, cover with a layer of rosemary crumble. Bake in the oven for 10 minutes.

Let cool down for 5 minutes and add a scoop of vanilla ice cream before serving.