tempura apples

Tempura Apples with Pistachio-Raisin Compote and Cinnamon Ice Cream

Submitted by: Gaspar Stantic

Easy, easy, easy but spectacular raisins and apples.

Details

INGREDIENTS

    Cinnamon Ice Cream

    • 4 cups heavy cream
    • 2 cups milk
    • 1 1/2 cups granulated sugar, divided
    • 1 teaspoon ground cinnamon
    • 12 large egg yolks

    Pistachio-Raisin Compote

    • 1/4 pound (1 stick) butter
    • 1/2 cup honey
    • 1 cup California golden raisins
    • 1 cup California natural raisins
    • 1/2 cup toasted pistachios
    • 1/2 cup granulated sugar

    Tempura Apples

    • 4 Granny Smith apples
    • 1 cup turbinado sugar
    • 3/4 cup all-purpose flour
    • 1/2 cup granulated sugar
    • 1 teaspoon baking powder
    • 1 cup cold water
    • 1 cup panko bread crumbs
    • 1 cup clarified butter
    • Ground cinnamon; for garnish
    • 6 fluid ounce (3/4 cup) caramel sauce; for garnish

    PROCEDURE

    Ice Cream

    Combine cream, milk, 1 cup of sugar and cinnamon in a heavy saucepan. Place over medium heat. In a separate bowl, combine egg yolks and remaining 1/2 cup of sugar. Bring cream to boil; then quickly whisk it into the yolk and sugar mixture. Strain through a fine-mesh sieve and cool in an ice water bath. Turn into ice cream freezer; freeze and ripen following the manufacturer’s instructions.

    Pistachio-Raisin Compote
    Melt butter in a medium saucepan; add remaining ingredients and stir to combine. Set aside.

    Tempura Apples
    Preheat oven to 275°F. Peel and cut apple in half lengthwise; remove seeds and core with melon baller or very sharp knife. Coat cut sides with turbinado sugar and place on baking pan. Bake for 20 minutes at 275°F. Remove from oven and cool. In mixing bowl combine flour, sugar and baking powder; whisk in cold water until mixture is smooth. Dip apples in batter; then coat in bread crumbs and pan fry in clarified butter until golden brown.

    To Serve
    Arrange one half apple in center of each serving plate. Using a ring mold, shape a small amount of raisin compote and place on top of apple half. Drizzle caramel sauce around and sprinkle with ground cinnamon. Top with cinnamon ice cream and serve, immediately.

    Nutrition Facts Per Serving

    Calories 1530 (53% from fat); Total Fat 93g (sat 53g, mono 30g, poly 5g, trans 0g ); Cholesterol 580mg; Protein 15g; Carbohydrate 172g; (Dietary Fiber 5g; Sugars 141g; ); Iron 4mg; Sodium 580mg; Calcium 282mg; Potassium 826mg

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