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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

Apple cubes

3 Tbsp
Brown sugar
4 Tbsp
Butter
1 Tsp
Vanilla extract
6 Unit(s)
Golden delicious apple

Tamari almonds

125 Gr
Tamari almonds

Rosemary crumble

115 Gr
Flour
100 Gr
Sugar
50 Gr
Pecan nuts
1 Sprig(s)
Rosemary
100 Gr
Butter

Plating

4 Scoop(s)
Vanilla ice cream

Preparation time: 25.00 min

Preheat your Oven at 375.00 °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.

     

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

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