Apples in Wine with Apple Biscuit
Baking and Desserts • French
Description
A vacuum sealer is a common tool in restaurant kitchens. In a vacuum environment, it's convenient not only to store ingredients, including sliced vegetables, but also to cook. Small home models, for example, from brands like <a href="http://www.rotelin.ru/catalog/tovar/vacuum_sealer/">Rotel</a>, start at around $50.
Ingredients
- Sugar 30 oz
- Applesauce 10 oz
- Chicken Egg 4 pieces
- Wheat Flour 5 oz
- Dry White Wine 10 fl oz
- Apple 20 oz
- Vanilla Ice Cream 5 oz
Step-by-Step Guide
Step 1
Peel the apples, use a special spoon to scoop out small balls from the flesh and place them in a bag. Mix 150 ml of wine with half a liter of drinking water, dissolve half a kilo of sugar in this mixture, and pour it over the apples. Vacuum seal the bag.
Step 2
Heat water to 165°F, place the bag with apples in it, and let it sit for three hours.
Step 3
Knead the dough using apple puree, 300 grams of sugar, eggs, and flour. Pour the dough into a cake pan and bake for twenty to twenty-five minutes in an oven preheated to 355°F. Remove the cake, let it cool, and slice it — you can use a mold to create nice discs, or simply cut it into regular slices.
Step 4
Pour 200 ml of wine into a saucepan, add 40 grams of sugar, and bring to a boil. Cook until the liquid reaches a syrupy consistency. Towards the end, add a piece of butter to the sauce and remove from heat as soon as it melts.
Step 5
Serve the apples with sponge cake, wine sauce, and ice cream.
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