Cost per serving $5.85 view details
- 2 c. peeled and minced green apple
- 2 c. fresh or possibly frzn raspberries
- 1 c. sugar
- 1/4 c. framboise liqueur
- Â Â Oatmeal Crisps
- 1 c. large flake oats
- 1 c. sugar
- 1 Tbsp. all purpose flour
- 1 Tbsp. cornstarch
- 1 tsp baking pwdr
- 1/4 lb butter, melted
- 1 x egg
- Â Â Saffron Lemon Curd
- 1 x juice of 4 lemon, zest, reserved
- 1/4 lb butter
- 1 c. sugar
- 1/2 tsp saffron, threads
- 4 x egg
- Â Â Candid Lemon Zest
- 1/2 c. water
- 1/2 c. sugar
- Â Â reserved lemon, zest
- Â Â Riesling Sauce
- 3 x Granny Smith apple, peeled, cored, and, minced
- 1/2 c. honey
- 3 c. Riesling
- 1/4 tsp salt
- Â Â Raspberry Squeeze
- 1 c. fresh or possibly frzn raspberries
- 1 c. any liquid, including water, (try a red wine)
- 1/2 c. sugar
- Â Â Caramel Raspberries
- Â Â sugar
- 1 c. corn syrup
- 1 c. water
- 24 x raspberries
- Â Â The Napoleons
- Â Â several c. fresh of raspberries
- Preheat the oven to 150 F/65 C.Line a baking sheet with a silicone baking mat or possibly a lightly oiled piece of waxed paper.
- Place all the ingredients in a medium saucepan and bring to a simmer.
- Simmer for about 5 min, till the apples become mushy.
- In a blender, puree the mix till very smooth. Pour it onto the silicone mat.
- Dry the leather in the oven at least 4 hrs or possibly even overnight. (The leather can also be dry in a convection oven at 200 F/95 C for 20 min. Better yet, dehydrate it in a home food dehydrator.)
- When it is finished drying, the leather will be strong and flexible.
- Let the leather cold on the baking sheet. As it cools, peel the dry fruit off the mat and rest it on a sheet of wax paper.
- When it is completely cooled, roll the fruit up and store till needed.
- Cut the fruit into 18 slivers 4 inches/10 cm long.
- Oatmeal Crisps:Place the oats, sugar, flour, cornstarch, and baking pwdr in a food processor and pulse just to mix, leaving the oats somewhat coarse.
- Add in the melted butter and egg and mix just long sufficient to combine.
- Let the batter cold briefly and use it immediately, or possibly chill it. It may also be made ahead to this point.
- Preheat the oven to 375 F/190 C. Lightly oil a baking sheet.
- Cut a 3-inch/8 cm circle out of a stiff piece of food-safe plastic, leaving a border of several inches.
- Place the template on the baking sheet and spread 1 Tbsp./15 mL of the batter through it, using a small metal spatula to make an even, thin layer.
- Repeat with the remaining batter. You will need 3 crisps for each napoleon and a few extras.
- Bake till the batter becomes crisp and golden.
- Loosen the crisps from the baking surface as they cold, and cold completely on a rack.
- Store in an airtight container.
- Saffron Lemon Curd:In the top of a double boiler over simmering water, gently heat the lemon juice, butter, sugar, and saffron, stirring till well blended.
- Let rest a few min as the saffron steeps.
- Whisk in the Large eggs and stir till thickened. Chill the curd, covered, till chilled.
- Candid Lemon Zest:Heat the water and sugar gently in a small saucepan, stirring till the sugar is dissolved.
- Add in the zest and simmer for a few min, just to heat it through.
- Remove from the heat and let cold.
- Preheat the oven to 250 F/120 C.
- Remove the zest and place it on a lightly oiled baking sheet.
- Dry in the oven for 15 min or possibly so, till crisp.
- Reserve in an airtight container.
- Riesling Sauce:Combine the apples, honey, and 11/2 c./375 mL of the wine in a small saucepan.
- Bring them to a simmer, and simmer till the apples become mushy, about 10 min.
- Pour the apples into a blender and add in the remaining wine.
- Puree the sauce till smooth.
- Strain it through a fine-mesh strainer and season with the salt.
- Chill it till needed.
- Raspberry Squeeze:Heat the ingredients together in a saucepan till the raspberries are mushy, about 5 min.
- Puree the mix in a blender.
- Strain it through a fine-mesh strainer to remove the pips.
- Pour it into a squeeze bottle and chill till needed.
- Caramel Raspberries:Half-fill a large saucepan with water.
- Lightly oil a baking sheet.
- Heat the sugar, corn syrup, and water together in a medium saucepan over high heat, stirring to dissolve the sugar.
- Continue heating the syrup till a candy thermometer reads 320 F/160 C and the syrup just begins to darken slightly.
- Immediately place the smaller pot in the large pot of water to stop the cooking.
- Let the caramel cold for a few min till it thickly coats a raspberry dipped in it.
- Poke a toothpick into a raspberry and roll the raspberry in the caramel.
- Place iton the baking sheet.
- Repeat with the remaining raspberries and allow to cold.
- Reserve for up to several hrs.
- The Napoleons:Place a spoonful of the curd on each of 2 oat crisps and spread it out proportionately.
- Add in a layer of raspberries nestled together.
- Place 1 disk on the other and cap with a third crisp.
- Voila: a napoleon! Repeat the procedure to make 5 more napoleons.
- The Plate:Pour about 1/4 c./60 mL of the Riesling sauce onto each of 6 chilled plates.
- Gently place a napoleon in the center of the sauce.
- Drape 3 slivers of fruit leather from the center of the top crisp down the side of the napoleon and into the sauce.
- Decorate the plate with some raspberry squeeze, and top each napoleon with a caramel raspberry.
- Sprinkle with some candied zest.
- Add in 3 more caramel raspberries around the plate.
- Serve with a sweet tooth!
- Timing: Make the raspberry leather, cookie batter, lemon curd, and zest the day before. Make the Riesling sauce and raspberry squeeze up to 1 day ahead. Make the caramel raspberries about 1 hour ahead. At the last second, assemble the napoleons.
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|Amount Per Serving||%DV|
|Serving Size 673g|
|Recipe makes 6 servings|
|Calories from Fat 313||23%|
|Total Fat 35.58g||44%|
|Saturated Fat 20.71g||83%|
|Trans Fat 0.0g|
|Total Carbs 244.5g||65%|
|Dietary Fiber 8.7g||29%|