AP­PLE & AL­MOND PITHIVIER WITH WAT­TLE-SEED CREAM

Country Style - - COUNTRY CHEFS -

Serves 4 (See pho­to­graph, page 102)

¾ cup white wine

2 cin­na­mon sticks

4 whole cloves

1¼ cups caster su­gar

2 small Granny Smith ap­ples, peeled

125g but­ter, soft­ened

3 eggs

1¼ cups al­mond meal

2 tea­spoons plain flour

375g sheet frozen ready-rolled all-but­ter puff pas­try, thawed ex­tra

1 egg, whisked

WAT­TLE-SEED CREAM

250g crème fraîche

1 ta­ble­spoon ground wat­tle seed*

Place wine, cin­na­mon sticks, cloves, ¾ cup of su­gar and 1½ cups wa­ter in a saucepan. Stir over a medium heat un­til su­gar dis­solves and mix­ture boils. Sim­mer for 5 min­utes or un­til syrup thick­ens slightly. Add ap­ples and sim­mer for 5–6 min­utes or un­til they be­gin to soften. Re­move from heat. Cover pan and set aside to cool. Us­ing a slot­ted spoon, re­move ap­ples from syrup. Cut into quar­ters, then core and cut into 5mm-thick slices. Mean­while, us­ing an elec­tric mixer, beat but­ter and re­main­ing su­gar in a bowl un­til pale and creamy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion un­til well com­bined. Add al­mond meal and flour, and stir un­til com­bined. Trans­fer to an air­tight con­tainer and place in re­frig­er­a­tor for 1 hour or un­til firm. Spoon al­mond mix­ture into a pip­ing bag fit­ted with a 1cm plain noz­zle. Pre­heat oven to 200°C. Line a bak­ing tray with bak­ing pa­per. Cut two 19cm discs from pas­try. Place 1 disc on pre­pared tray. Leav­ing a 2cm bor­der, pipe al­mond mix­ture in a cir­cu­lar pat­tern over pas­try disc un­til com­pletely cov­ered. Ar­range ap­ple slices, slightly over­lap­ping, over al­mond mix­ture. Us­ing a small sharp knife, gen­tly score a large pinwheel pat­tern into re­main­ing pas­try disc, tak­ing care not to cut all the way through. Brush edge of pas­try on tray with egg and cover with scored pas­try disc. Gen­tly press pas­try to re­move any air bub­bles, then lightly press edge to seal. Brush top of scored pas­try with egg. Bake for 25–30 min­utes or un­til golden and crisp. To make wat­tle-seed cream, place crème fraîche in a bowl and sprin­kle with wat­tle seed. Serve with pithivier. *Avail­able at spe­cialty food out­lets and del­i­catessens.

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