John Myers
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Baked Apple Parfait with Pine Nut Caramel
The perfect baked apple parfait with pine nut caramel recipe with a picture and simple step-by-step instructions.
Baked apples
- 100 g Sour apples
- 30 g Sugar
- 0,5 tsp Cinammon
- 20 g Butter
- 100 g Marzipan paste
Parfait
- 50 g Sugar
- 3 Egg yolk
- 250 ml Cream
Pine nut caramel
- 70 g Cream
- 1 tbsp Butter
- 70 g Sugar
- 30 g Pine nuts
- Cinnamon powder
- Dessert rings
- Cling film
- Preheat the oven to 200 °. Peel and halve the apples, remove the core and roughly dice the pulp. Mix with sugar and 1/2 teaspoon cinnamon and spread in a baking dish. Spread the butter in flakes over it. Cook the apples in the hot oven (center) for about 30 minutes. Then take it out and let it cool down. Finely dice the marzipan and puree with the cooled apples.
- Beat the egg yolks in a metal bowl until creamy. Sprinkle in the sugar and continue to beat the mixture until it is white and creamy. Beat over a hot water bath until the egg cream is lukewarm, then place on an ice cold water bath and beat until it has cooled down again. Whip the cream until stiff. Fold into the egg cream with the baked apple puree.
- Grease the dessert rings and place them in a flat shape. Press a wide strip of cling film into each ring and leave an edge all around. Fill the parfait mixture into the dessert rings. Cover with the protruding cling film and place in the freezer overnight.
- Heat the cream for the pine nut caramel. Caramelize the butter and sugar in a saucepan while stirring over medium heat until light brown. Add the pine nuts and let them brown lightly. Stir in the hot cream and season the caramel with a pinch of cinnamon. Let cool down
- Carefully remove the parfaits from the rings and distribute them onto six plates without the cling film. Pour the caramel over it.
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