Baked Fruit with Iced Apple Sabyon
Ingredients:
2 to 2-1/2 cups McIntosh apples, peeled,cored and cut into 1/2
1/2 inch wedges
1/2 cup thinly sliced dried calmyrna figs
2 cup thinly sliced dried apricots
1/2 tbsp each: honey and unsweetened apple juice
1/4 tsp cinnamon
1/4 tsp allspice
2 tbsp unsalted butter, cut into small cubes
1/2 cup coarsely crushed almond crunch cookies
2 egg yolks
2 tbsp granulated sugar
4 tbsp iced apple wine (such as Magnotta)
Cooking Instructions:
Preheat oven to 400°. In a medium bowl, toss apples with figs, apricots, honey, apple juice and spices. Divide mixture between four 3/4-cup volume ramekins and dot the tops with cubed butter. (The apple mixture may be taller than the ramekin rim, but will shrink during cooking.)
Set ramekins on a baking sheet and bake on centre rack of preheated oven until apples are just tender, about 15 to 20 minutes. Sprinkle with coarsely crushed cookies and bake for 3 to 5 more minutes. Remove from oven, set on baking rack and cover with foil to keep warm.
Meanwhile, whisk egg yolks with sugar in a metal bowl until pale and creamy. Set the bowl over a saucepan of barely simmering water, add apple wine, and whisk continually until mixture is thickened to a ribbon stage, about 10 minutes.
Preheat oven to broil. Spoon sabayon over baked fruit, sprinkle with a little granulated sugar and broil until topping begins to brown, about 1 to 2 minutes. Remove from oven and serve.
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