friendship apple cranberry pie with bourbon caramel
Image by sassyradish
Recipe on Sassy Radish
A cool cranberry image
Gordon Ramsay and his brigade of amateur chefs served this recipe as a dessert to diners in the F Word restaurant. Serves 4 Ingredients Apples and pears * 4 firm apples (eg Braeburn) * 4 firm pears (eg Conference) * 75g caster sugar * 2 cinnamon sticks * 1 tsp cloves * 3 star anise * 1 tsp black peppercorns, lightly crushed * 25g slightly salted butter * Splash of Calvados * 100ml apple juice * Madeleines and vanilla ice cream, to serve Madeleines – makes about 20 * 2 eggs * 1 tsp demerara sugar * 30g caster sugar * 40g runny honey * Seeds from 1 vanilla pod * 100g plain flour, plus extra for dusting * 1 tsp baking powder * 1/2 tsp Chinese-5-spice * 120g butter, melted and at room temperature, plus extra for greasing * Icing sugar, to dust Method: How to make spice-roasted apples and pears 1. Core the apples and pears using an apple corer, then peel off the skins. Cut the apples into quarters and halve the pears. 2. Scatter the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Add the spices, followed by the butter. Tip the pan from side to side to mix the caramel and butter together. Take care as the caramel may spit and splatter. 3. Add the apples and pears, cut side down. Fry for about 5–7 minutes until evenly caramelised, turning them several times. Add a splash of Calvados and stand back as the alcohol may flambé. 4. Pour in the apple juice and let bubble until …
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I’ve made some of his dishes and they all turned out great.
Well, that’s just how he cooks. When you’re a chef and you serve in restaurants, you have to learn to be fast.
I particularly enjoy the speed he cooks it. The fact that he’s so fast paced gives cooking a bit of a thrill.
Can I do this with apple crumble instead?
Yum yum. I’m doing research for an essay about Calvados (written in French), and I came across this, maybe I’ll have to try it. (purely for research purposes, of course lol)
DONE
“hardly any acidity”
finish with what? “cool juice”?
“Highly acidic”. Though Braeburns do not typically hold alot of juice, which is why they are favored for certain dishes. In this desert, any firm fleshed apple that cooks well will do. Braeburn included.
What does he says after ”full of juice”? Higly something… 00:07.
ok i will give gordon a “thumbs down” NOT for his culinary art, which is excellent (i have saved/bookmarked many of his videos) but for his so-fast-it-stresses-me-badly attitude…..
i would say that cooking is about relaxing and taking one’s time with it, basically the time foods take themselves to transform into art
but gordon makes me feel he needs to finish off the cooking to catch the bus to his dentist or sort of.
anyway, i will keep up with his excellent ideas
he’s too pro to keep up with his cooking!
Id actually just eat the ice cream…i think ice cream is good enough
i think its the other way around actually; ripe means rather soft. You got to make sure you do buy hard fruit, because if your fruit is soft already and you boil them (making them even softer) they will end up being a pulp.
Has anyone else noticed that Ramsay seems to always add sugar to fruit? What the?
it looks delish but the thing is after one or two bites ud prbly feel so full u wanna burst :p
lol good catch. now i have to figure out which one it is.
He said ripe. ripe means hard. so make sure they arent to hard.
What did he say about that the fruits should be? What is ribe? Ride?