Caramel poached apples, hazelnut shortbread leaves, whipped cream
Yield: Four servings
(Note: Allowing for one cookie served with each apple, you will have extras. But have no fear. They will disappear quickly even if the cookie jar has a lock on it).
Begin by making the following caramel and then next proceed to the poaching of the apples, followed by making and chilling the short dough for the hazelnut leaves (or other shapes, as you desire). When the dough is chilled, cut and bake the cookies. Finally whip the cream to accompany the dessert.
For the caramel:
16 oz. granulated sugar
8 oz. water
6 oz. apple cider (available in the refrigerated case at some health food stores, at farmer’s markets, or at local area orchards, if you are lucky enough to be near one of those)
1 cinnamon stick
4 oz. heavy cream
2 oz. unsalted butter
Pinch salt
In a heavy medium to large saucepan, cook the sugar, without stirring, until the mixture turns a deep golden brown. In the meantime, in a heavy saucepan, heat the cider and cinnamon stick combined with the cream until hot and keep the mixture warm. Remove the cinnamon stick and discard.
When the caramel is sufficiently colored, add the heated cream and cider mixture and cook over medium heat until the mixture is thickened to a coating consistency. Remove from the heat, allow to cool for a few minutes and add the butter, stirring until it is fully melted and well blended into the caramel mixture. Add salt and stir until dissolved. (The salt should act to balance the sweetness of the mixture. Taste to confirm.)
For the apples:
4 medium sized sweet/tart apples of your choice
Core the apples using an apple corer. Using a swivel bladed peeler, peel the apples, leaving 1/2 to 3/4 inch wide stripes of skin on the apple. Place the apples into the saucepan containing the caramel, and over low heat, cook them until they are just tender, turning them occasionally so that they cook evenly and absorb the caramel. When meltingly tender but not disintegrating, remove the apples to a plate and set aside until ready to serve the dessert. Reserve the caramel for use when plating the apples. (Refrigerate both the apples and the sauce, if not serving within an hour).
Make the short dough for the hazelnut leaves, as follows:
4 oz. unsalted butter, room temperature
2 oz. granulated sugar
1/2 of a whole egg (crack an egg into a small bowl and then whisk to combine yolk and white; then use approximately half of it, saving the other half for another use, if desired)
1/2 t. vanilla extract
6 oz. all purpose flour
2 ounces ground hazelnuts, blanched and toasted
Pinch salt
To top the cookies: Confectioners’ sugar
In the bowl of an electric mixer, outfitted with a paddle attachment, cream the butter until soft and light, scraping the bowl occasionally. Add the sugar and beat until blended. Add the egg and vanilla and mix until just incorporated. Then add the flour, salt and ground hazelnuts. Remove the dough from the mixing bowl and on a lightly floured surface, compress it to remove air pockets. Wrap tightly in plastic wrap and refrigerate until firm. When firm, remove from the refrigerator. On a lightly floured surface, roll the dough to approximately 1/4 inch thickness. Using fluted leaf-shaped cutters, measuring approximately 1-1/2 inches long by 1 inch wide (or other shapes as you wish), cut the dough and transfer to a parchment-lined heavy baking sheet. Chill to firm, and then in a preheated 350° F. oven, bake the cookies until lightly golden. Do not overbake. Remove to a cooling rack and set aside until ready to plate the dessert. Sift the confectioners’ sugar heavily onto each cookie and if desired, using the point of a small knife, make leaf-vein marks in the top of each cookie (as shown in the photograph).
For the whipped cream garnish:
1 c. heavy cream
1/4 c. granulated sugar
In the chilled bowl of an electric mixer, outfitted with the whisk attachment, whip the cream to soft peaks. Remove to a bowl and refrigerate, covered, until ready to garnish the dessert.
To plate the dessert:
Pour a generous amount of caramel sauce onto the plate. Place an apple on top of the sauce and then position a cookie and a generous dollop of whipped cream alongside the apple. Drizzle a bit of caramel sauce over the apple and serve immediately.
