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Apple Pandowty and Cinnamon Ice Cream Parfait
Apple pandowty:
2 Granny Smith apples, peeled and cored (keep in lemon juice)
1/4 cup sugar ( 1/2 brown sugar
1/8 teaspoon cinnamon
1 lemon, freshly squeezed
1 can (8 ounces) apple juice
Topping:
2 cups flour (bread flour if possible)
1/2 pound fresh AA butter, chopped
1/4 cup brown sugar
Kosher salt, pinch
Ice cream:
1 quart Breyer's Ice Cream
1 teaspoon cinnamon
Hazelnut Gaufrette
Fresh cream:
1 cup heavy cream
1/4 cup powder sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg (to enhance flavor use freshly grated cinnamon and nutmeg)
1. For apple pandowty, mix all ingredients together in a bowl. Place in a buttered 9-by-9-inch glass dish.
2. Mix topping together and place on top of apple pandowty and bake at 375 degrees for 20 minutes.
3. Mix softened ice cream and cinnamon and hold in freezer.
4. Hazelnut Gaufrette: can be homemade or bought at any Italian specialty store at reasonable cost.
5. Mix fresh cream ingredients together.
6. In 1 parfait glass layer: layer apple pandowty then ice cream, repeat. Then top with hazenut gaufrette. Serve pandowty hot and ice cream cold.
Jeff Kaiser, Box 133 Oak Leaf Estates, West Middlesex
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