En klassisk æble dessert bliver en sofistikeret Halloween behandler med en meringue topping og en spiderweb af sød creme anglaise. Opskriften kommer fra “Martha’s Entertaining.”
This text is in Danish and talks about a classic apple dessert that becomes a sophisticated Halloween treat with a meringue topping and a spiderweb of sweet creme anglaise. The recipe comes from “Marthas Entertaining.” The ingredients include oranges, lemon zest, raisins, brandy, pecans, walnuts, pistachios, brown sugar, cinnamon, nutmeg, and apples. The directions involve mixing the zest, orange juice, raisins, and brandy together and letting it sit for 8 hours or up to 1 day. Then, the nuts, brown sugar, cinnamon, and nutmeg are mixed in, and the mixture is used to fill cored apples. The apples are baked until tender, and then topped with Swiss meringue and browned with a kitchen torch. Finally, creme anglaise is spooned onto dessert plates, and a spiral pattern of chocolate creme anglaise is added with a small pastry bag. The spiderweb design is created by dragging a sharp knife through the chocolate spiral. The meringue-topped apple is placed in the center of each plate and served immediately.
Andres
27.04.2023 @ 09:33
This text is in Danish and talks about a classic apple dessert that becomes a sophisticated Halloween treat with a meringue topping and a spiderweb of sweet creme anglaise. The recipe comes from “Marthas Entertaining.” The ingredients include oranges, lemon zest, raisins, brandy, pecans, walnuts, pistachios, brown sugar, cinnamon, nutmeg, and apples. The directions involve mixing the zest, orange juice, raisins, and brandy together and letting it sit for 8 hours or up to 1 day. Then, the nuts, brown sugar, cinnamon, and nutmeg are mixed in, and the mixture is used to fill cored apples. The apples are baked until tender, and then topped with Swiss meringue and browned with a kitchen torch. Finally, creme anglaise is spooned onto dessert plates, and a spiral pattern of chocolate creme anglaise is added with a small pastry bag. The spiderweb design is created by dragging a sharp knife through the chocolate spiral. The meringue-topped apple is placed in the center of each plate and served immediately.