Apple Chaud-Froid
- 6 red apples
- 4 cups water
- 1 cup less 1 tablespoon sugar
- A few drops of lemon juice, to taste
- 1 4-inch-piece vanilla bean
- 2 cups whipping cream
- 1 cup half-and-half
- 23 cup sugar
- 6 egg yolks
- 6 apples
- 1 750-millileter bottle fruity red wine (like zinfandel, pinot noir or Beaujolais)
- 1 1/2 cups water
- 1 cup sugar
- 1 1/2-inch cinnamon stick
- Potato starch
- For the sherbet, cut the peel with about 3/8 inch of the flesh from the apples.
- Place these pieces in a noncorroding saucepan over medium-high heat, discarding the rest of the apple.
- Add the water and sugar to the pan and bring to a boil.
- Reduce heat.
- Cover and simmer slowly for 1 hour.
- Strain the mixture into a bowl, pushing all of the apple pulp through the sieve.
- Discard the skin.
- You should have about 4 cups of puree.
- Refrigerate until cold.
- Stir in lemon juice to taste.
- Proceed according to the manufacturer's instructions on your ice-cream machine.
- For the ice cream, split the vanilla bean in half lengthwise and scrape the fine black seeds into a noncorroding saucepan.
- Add the vanilla pod, cream, half-and-half and sugar.
- Warm the mixture over low heat, stirring occasionally, until the sugar dissolves.
- Whisk the egg yolks slightly.
- Whisking constantly, gradually pour the cream mixture into the egg yolks.
- Return the mixture to the pan.
- Cook over very low heat, stirring constantly, until the mixture coats the back of the spoon, about 7 minutes.
- Do not let it come to a simmer.
- Strain into a bowl.
- Refrigerate until cold.
- Freeze according to the manufacturer's instructions on your machine.
- For the apples, peel, quarter and core 3 of the apples.
- Peel the other 3 apples.
- Place wine, water, sugar and cinnamon stick in a noncorroding saucepan over medium heat.
- Bring to a simmer.
- Meanwhile, using a melon baller, make as many balls as possible from the 3 whole apples.
- Set aside.
- Cut the apple quarters into 3/8-inch-thick slices.
- Set aside.
- Poach the apple balls in the simmering liquid just until they are tender.
- (This can take from 5 to 25 minutes, depending on the apples.)
- Remove them to a container with a slotted spoon.
- Poach the apple slices just until tender.
- Remove from liquid and add to the apple balls.
- Measure the poaching liquid.
- In a small bowl, for each cup of liquid, combine 1 teaspoon potato starch with 2 tablespoons water.
- Whisk this into the poaching liquid.
- Bring the liquid to the boil and cook until slightly thickened.
- Pour over the apples.
- Chill until serving time.
- To serve, warm the poached apples with the liquid.
- Put a scoop each of the apple sherbet and the vanilla ice cream onto each plate.
- Put a mixture of apple balls and slices around the ice cream and sherbet.
- Pour the warm sauce on top.
- Serve with a crisp cookie.
red apples, water, sugar, drops of lemon juice, vanilla bean, whipping cream, sugar, egg yolks, apples, red wine, water, sugar, cinnamon, starch
Taken from cooking.nytimes.com/recipes/23 (may not work)