John Myers
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My Baked Apple and Figs Duo
The perfect my baked apple and figs duo recipe with a picture and simple step-by-step instructions.
Baked apple tart
- 3 Pc. Apple boskop
- 30 g Raisins
- 1 Pc. Lemon
- 50 ml Cinnamon liqueur
- Gelatin
- 5 Pc. Eggs
- 4 tbsp Flour
- 4 tbsp Sugar
- 1 packet Baking powder
- 100 g Ground hazelnuts
- 1 tbsp Cocoa powder
- 200 g Marzipan raw mass
- Powdered sugar
- 100 g Mascarpone
- Cinnamon
Figs 1
- 8 Pc. Peeled figs
- 50 g Sugar syrup
- 2 Pc. Lime
- 50 ml Sparkling wine
- 10 leaf Lemon balm fresh
- 10 ml Port wine
- 100 ml Water
Figs 2
- 5 Pc. Figs
- 200 ml Port wine
- 100 g Sugar
Muscat zabaione
- 8 Pc. Egg yolk
- 100 g Powdered sugar
- 100 ml Muscatel
- 25 ml Masala spice
- 1 Pc. Lime
Baked apple tart
- Make a sponge cake from 4 eggs, 4 tablespoons flour, 4 tablespoons sugar and baking powder. Fold in cocoa and hazelnuts. Bake in a springform pan lined with baking paper at 175 degrees Celsius in a preheated oven for about 12-15 minutes. Then let it cool down. Roughly grate 3 apples and drizzle with lemon juice. Fry some butter, grated apple and raisins in a pan and season with cinnamon. Work the soaked gelatin into about 50 ml of cinnamon liqueur. Mix the apple / raisin paste with the cinnamon liqueur / gelatin mixture and allow to cool. Roll out the marzipan mixture flat in two sheets of baking paper. Mix the mascarpone, cinnamon and lemon zest together. For the marzipan sprinkles, knead 100 g marzipan, 1 egg yolk, 50 g powdered sugar with about 50 g flour in the food processor until crumbly. Then chill.
- Cut out the biscuit and marzipan with a serving ring (diameter 7 cm) In the rings: 1. bisque ring, marzipan, 3. grated apple, 4. mascarpone cream, 5. layers of marzipan sprinkles. Chill in the refrigerator for approx. 4 hours.
Figs 1
- Bring 3,100 ml water, 50 g sugar, 10 ml port wine, 10 lemon balm leaves to the boil and then leave to cool in the refrigerator. Puree the peeled figs with the juice of 2 limes and their zest and put in the fridge. Let both components freeze with the sparkling wine in the ice cream machine. Harden in the freezer.
Figs 2 (approx. 3 days preparation)
- Bring the port wine and sugar to the boil, soak the quartered figs in them. It is best to leave it covered in the refrigerator for 3 days. Beat the egg yolks with icing sugar in a water bath until frothy. Add the muscatel and marsala. Stir in the water bath until an airy mass is formed. Season with lime zest. Arrange the three dessert components on a plate.
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