Caramelized apples on chocolate-covered nuts
Preparation : 10min
Total cooking time : 10min
Servings : 6
- 1 1/2 cup (200 g) milk chocolate, grated or coarsely chopped
- 1 1/2 cup (185 g) toasted walnuts (or almonds)
- 2/3 cup (125 g) cane sugar
- 2 tbsp. apple juice or water
- 2 tbsp. salted butter
- 5 medium Royal Gala or Golden Delicious apples, peeled, cored and cut into 1.5-cm (0.5-in.) cubes
- 1 tsp. powdered cinnamon (optional)
- Gently melt the chocolate in a double boiler.
- Toast the nuts for 5 to 10 minutes in a skillet over medium heat or in the oven at 180°C (350°F). Arrange the nuts on a piece of parchment paper, in 6 discs about 10 cm (4 in.) across.
- Pour the melted chocolate over the nuts.
- Freeze for about 15 minutes or until the discs have set.
- In a stainless steel skillet over medium-high heat, cook the sugar and juice for about 5 minutes, until the mixture turns a deep caramel colour (keep the skillet moving to make sure it cooks evenly, but do not stir with a wooden spoon as this may cause the caramel to seize up).
- Remove from the heat and add the butter, moving the skillet to mix it in (do not stir with a spoon).
- Add the apples and cook over medium-high heat for 5 to 10 minutes, until the caramel thickens. Add the cinnamon, and mix.
- Remove from the heat, transfer to a bowl and let cool.
- When the chocolate-nut nests are firm, place them on plates and top with caramelized apples.
"I love this kind of base for pies, because it takes just a few minutes to make and you can top it with just about anything. Sometimes I make pies instead of tartlets, in which case I mix the nuts and molten chocolate, place the mixture on parchment paper, and shape it into a large disc with my hands".
Photos : Tango [Vitalité Québec] APRIL 2011
Recipe: Josée Fiset