Spiced Apple Verrines with Caramelized Nuts
This delightful treat, reminiscent of our grandmothers’ desserts, is a true feast for the taste buds. This recipe for spiced apple verrines pairs the sweetness of apples with the warmth of spices, enhanced by the crunch of caramelized nuts. This elegant dessert is sure to impress your guests at dinner or delight your family for an indulgent afternoon snack.
Ingredients
-
Firm sour apple (weight after peeling and removing cores)
300 g -
Creamy yogurt (Greek or lightly whipped, less fatty)
125 g -
White sugar (+ 1 tablespoon for the nuts)
50 g -
Brown sugar
1 tbsp -
Water
1 tbsp -
Walnut halves
6 units -
Cinnamon
1 pinch -
Cardamom
1 pinch -
Ground ginger
1 pinch -
Salted butter
1 piece
Preparation
- 1
Slice the apples into very thin wedges. Heat the sugar and spices with water in a large non-stick skillet until a nicely colored caramel is formed (should be fairly brown, or else you won’t taste the caramel). Add the apples and stir vigorously to coat them on all sides over high heat for 1 or 2 minutes. At this stage, the caramel will harden and stick to the spatula, but it will gradually liquefy, so don’t panic. Lower the heat slightly and continue cooking, stirring constantly, until the apples are tender (but not mushy). Add a generous knob of salted butter (off the heat to avoid cooking the butter). Set the apples aside and let cool. - 2
Return the skillet to low heat and toast the roughly chopped walnut halves (about 2 minutes). Then add 1 tablespoon of sugar to caramelize them slightly (stir constantly). Let cool. - 3
Mix the yogurt with the spoonful of brown sugar, waiting for the sugar to fully dissolve in the yogurt. - To finish
Layer the verrines by alternating layers of yogurt and layers of apples. Finish by decorating with caramelized nuts.
