Upside-Down Apple Pie with Orange Sabayon Sauce
Baking and Desserts • French
Description
The original recipe suggested poaching the apples in verjuice — a juice made from unripe grapes or sour fruits. The amount of sauce produced from this quantity of ingredients is too little for such a large pie. I recommend making about twice as much, using regular orange juice instead of the liquid in which the apples were poached.
Ingredients
- Pickled Apples 4 pieces
- Orange juice concentrate 10 fl oz
- Orange zest 1 tablespoon
- Olive Oil 5 fl oz
- Chocolate eggs 3 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- Baking Powder ½ teaspoon
- Egg white 2 pieces
- Cointreau 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Line and grease a 20 cm round baking pan with parchment paper.
Step 2
For the poached apples, combine the peeled and sliced apples with orange juice and zest in a saucepan, cover, and bring to a boil. Reduce the heat and cook for 10 minutes. Drain the apples in a colander, reserving the poaching liquid. Heat 1 tablespoon of olive oil in a skillet and sauté the apples until golden. Arrange the apple slices at the bottom of the prepared pan.
Step 3
For the batter, separate the egg yolks from the whites. Beat the egg whites on medium speed until soft peaks form, gradually adding 50 grams of sugar, increase the speed, and continue beating until stiff peaks form. In a separate bowl, beat the yolks with the same amount of sugar, add the sifted flour and baking powder, as well as the remaining olive oil and 60 ml of the poaching orange juice. Mix well, then gently fold in the beaten egg whites using a silicone spatula. Pour the batter over the apples in the pan and bake in the oven for 35–40 minutes (check for doneness with a toothpick). Allow the pie to cool in the pan, then invert it onto a large plate or tray.
Step 4
For the orange sabayon sauce, combine the yolks with 2 teaspoons of sugar and 20 ml of the poaching orange juice in a bowl. Place the bowl over a double boiler (over a pot of boiling water, ensuring the water does not touch the bottom of the bowl) and cook, stirring, until thickened. Remove from heat and continue stirring until the sauce cools. Stir in the liqueur.
Step 5
For the glaze, combine the reserved poaching orange juice with sugar in a saucepan, bring to a boil, and reduce by half. Remove from heat. Using a pastry brush, glaze the apples on the pie.
Step 6
To serve, spread a little sauce on the bottom of the plates. Cut the pie into portions and arrange on the plates. Optionally, you can garnish each piece with walnuts.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!