Plating for Gold by Tish Boyle

Author:Tish Boyle
Language: eng, eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2012-04-01T16:00:00+00:00

Fried Apple

300 g (10.58 oz/2 medium) apples

Freshly squeezed lemon juice, as needed

80 g (2.82 oz/1⁄3 cup plus 1 Tbsp plus 11⁄2 tsp) superfine granulated sugar

40 g (1.41 oz/2 Tbsp plus 21⁄4 tsp) unsalted butter

Peel, core, and dice the apples. Toss with the lemon juice.

Place the sugar in a saucepan and cook over medium heat, stirring occasionally, until the sugar liquefies and turns to a dark amber caramel. Remove from the heat and add half of the butter, stirring until melted.

Melt the remaining butter in a sauté pan over medium-high heat and add the diced apple. Sauté for a few minutes, then add the caramel syrup and bring to a simmer. Simmer for 15 minutes, then cool completely.

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