If you have not heard about Paulding and Company, you should they were food stylists for Clint Eastwood;s Hereafter film, coming to a theatre near you this October. These artful ladies have many ways to make your own private life an event worth living – AND you get recipes to help you relive it again and again.
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Baked Apples with Amaretto Sabayon ~~~~~Yield: 8 servings
8 apples (Roma, etc.), even sized
1/3 cup raisins
¼ cup Amaretto liqueur
1/3 cup slivered almonds
¼ cup brown sugar (for filling)
¾ cup Amaretti cookie crumbs
½ tsp. nutmeg
¼ cup melted butter
1 tsp. lemon juice
¼ cup sugar (for topping)
Preheat oven to 375°F. Core the apples, removing the seeds, if possible without breaking through the
bottom of the apples. Pare away a one-inch strip of skin surrounding the opening. Soak the raisins in
the liqueur. Toast the almond slivers for about 6 minutes, turning after the first three—watch them
carefully to make sure they don’t burn. When they are cool, coarsely chop the almonds. Combine the
raisins, almonds, sugar and cookie crumbs, season with the nutmeg and mix in the butter and lemon
juice. Pack this mixture into the apples, filling the core area.
Arrange the apples in a baking pan (non-aluminum). Add 1/2 inch of water to the pan. Sprinkle the
sugar over the fruit. Bake for about 40 minutes, or until the apples are soft, basting a couple of times
with the syrup. Serve each apple with some sabayon
Amaretto and Apple Syrup Sabayon
The syrup from the apples, reduced to 1/3 cup
2 Tbs. Amaretto liqueur
2 Tbs. sugar
3 egg yolks
¾ cup whipping cream
Heat water in a medium pot until simmering. Choose a bowl that fits over the pot, without its bottom
touching the water. Have ready a hand-held electric mixer (or, if you have a strong wrist and lots of
stamina, a wire whisk) and an instant-read thermometer. Also have ready an ice-water bath (a large
bowl with some ice and some water in it).
Place the yolks in the bowl (reserve the whites for another use). Beat until creamy and light yellow.
Beat in sugar until dissolved. Add syrup and liqueur and beat until frothy and well mixed. Place the
bowl over the pot and beat non-stop until the mixture doubles in bulk and reaches 160°F. on the
thermometer. Remove bowl from over pot and place on ice water bath, and continue to beat for a
minute. Allow sabayon to cool completely over the water bath, stirring every few minutes. Make
sure that the melting ice doesn’t cause the water bath to overflow into your sabayon bowl!
Whip the cream until soft peaks form, and then fold into chilled sabayon.
Thanks to Terry and Tracy of Paulding and Company ~ So many great ideas dedicated to celebrating life!
Contact Kate Mulligan at [email protected] to send photos and comments ~