Apples in wine with apple biscuit
8 servings
180 minutes
Apples in wine with apple biscuit is a true embodiment of French gastronomic sophistication. This dessert combines the tenderness of baked apples soaked in white wine and syrup with the airy texture of apple biscuit. The wine not only enhances the depth of the fruit's flavor but also adds a light spiciness to the dish. It is served with soft creamy ice cream that perfectly balances the sweetness of the caramelized syrup. The origins of this dessert can be traced back to French culinary traditions where fruits are often paired with wine to create refined flavor ensembles. Ideal as a conclusion to an exquisite dinner, it delights with a harmony of flavors and textures, leaving unforgettable gastronomic impressions.
1
Peel the apples, use a special spoon to scoop out balls from their flesh and place them in a bag. Mix 150 ml of wine and 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.
- Apple: 500 g
- Dry white wine: 350 ml
- Sugar: 840 g
2
Heat water to 75 degrees, place a bag with apples in it, and keep it for three hours.
- Apple: 500 g
3
Knead the dough from apple puree, 300 grams of sugar, eggs, and flour. Pour the dough into a biscuit mold and bake for twenty to twenty-five minutes in an oven preheated to 180 degrees. Remove the biscuit, let it cool, and cut it — you can use the mold to make beautiful discs or just leave slices.
- Apple sauce (puree): 250 g
- Sugar: 840 g
- Chicken egg: 4 pieces
- Wheat flour: 115 g
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. At the end, add a piece of butter to the sauce and remove from heat as soon as it melts.
- Dry white wine: 350 ml
- Sugar: 840 g
- Sugar: 840 g
5
Serve apples with biscuit, wine sauce, and ice cream.
- Apple: 500 g
- Apple sauce (puree): 250 g
- Dry white wine: 350 ml
- Ice cream: 200 g
