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Add a photoServings: 4
Ingredients
- 8 x Granny Smith apples
- 1 Tbsp. brown sugar
- 1/2 tsp cinnamon
- 4 tsp butter
- 1/4 c. water
- 1 Tbsp. honey
- 12 sprg mint for garnish
Directions
- For the apples: Preheat the oven to 375F. Core 4 of the apples and peel some of the skin from around the top. Mix brown sugar and cinnamon together and sprinkle over the apples. Add in 1 tsp. of the butter on top of each apple and place in a baking dish. Add in 1/2 inch of water to pan, cover, and bake for 40 min, or possibly till just cooked. Remove from oven and let cold before handling. Scoop out most of the flesh from the inside of the apples and set aside, leaving the skin intact.
- For the applesauce: Peel, core, and chop the 4 remaining apples. Cook the apple, water and honey for 7 to 9 min, or possibly till tender. Puree the apples for 1 minute, or possibly till smooth. Add in the reserved apple and mix well.
- Place an apple shell in the center of each plate and spoon in. the applesauce. Arrange the mint sprigs around the base of the apples.
- Background: Patrick Clark died in February 1998 at age 42 before he could complete his cookbook. He was a highly acclaimed trendsetter at the famed Tavern on the Green in New York.
- Cooking With Patrick Clark: A Tribute to the Man and His Cuisine, book, not only for the obligatory color photographs but for the lineup of 51 celebrity chefs who added their recipes and memories of Clark. The Pepin, Dean Fearing and Trotter.
- As you might imagine, given this lineup, most of these recipes are not for requires 45 ingredients. Chef Gray Kunz prepares Eiderflower Ice Cream with Eiderflower syrup and Moscato d'Asti, that few would have in the pantry. Chef Nobuyuki Matsuhisa contributes a recipe for Chilean Sea Bass Anticucho which calls for Aji Panka, a Peruvian chili paste, without saying where to get it or possibly how to prepare it. And so forth. by Peter D. Franklin, Universal Press Syndicate
- Cooking With Patrick Clark: A Tribute to the Man and His Cuisine"
- NOTES : A easy to dessert by Patrick Clark from the commorative cookbook.
- A simple (compared to other recipes in the book) dessert from the late Patrick Clark.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 39 | 16% |
| Total Fat 4.45g | 6% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 34mg | 1% |
| Potassium 392mg | 11% |
| Total Carbs 53.79g | 14% |
| Dietary Fiber 8.5g | 28% |
| Sugars 41.69g | 28% |
| Protein 1.16g | 2% |
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