Brandied apples with hazelnut crème anglaise

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (14)

6.00 apples — peeled, cored
20.00 ml sugar
10.00 ml oranges — zest only
15.00 ml currants — soaked in orange juice
200.00 ml orange juice
15.00 ml butter — diced
125.00 ml jam — smooth, apricot
60.00 ml brandy
CRÈME ANGLAISE
500.00 ml milk
6.00 eggs — just the yolks
40.00 g sugar
1.00 orange — zest ony
15.00 ml cream — fresh, whipped
45.00 ml hazelnut liqueur
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Method:

Sprinkle apples with sugar, orange peel and currants. Place apples in a buttered ovenproof dish and pour orange juice around them. Dot apples with butter.
Cover and bake at 180 ºC for 45 minutes (for dessert apples like Golden Delicious) to 75 minutes (for cooking apples like Granny Smith), basting occasionally, until apples are very tender.
Remove from oven and cool (apples will firm as they cool).
Brush with apricot jam melted with brandy. Grill under preheated grill until tops are crisp and lightly charred.
CRÈME ANGLAISE: Heat milk in a heavy-based saucepan or a double boiler until warm.
Whisk egg yolks and sugar until creamy. Slowly add warm milk, whisking constantly.
Return to saucepan and cook over low heat, stirring, until sauce is thick enough to coat back of a wooden spoon. Do not boil sauce, as it will curdle.
Add grated orange peel and remove from stove. Leave until cold, then blend in whipped cream and liqueur.
Serve very well chilled, with apples, at room temperature.



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