preparation: 20min | difficulty: ★★★★★

^[1]

© 2011 Tony El Batal

^[2]

© 2011 Tony El Batal

serving portion: 6 shooters

candied apples

• 3 apples; peeled, cored and diced

• ---

• 60g salted butter

• ---

• 60g caster sugar

• ---

• 20g pine nuts, toasted

• ---

• 3 Tbsp of Calvados (apple brandy)

• ---

• 1 Tbsp ground cinnamon

• ---

• 30g golden raisins

• ---

• juice of ½ lemon

• ---

calvados jelly

• 60ml calvados

• ---

• 60ml honey

• ---

• 80ml water

• ---

• 440 ml apple juice

• ---

• 4g gelatin

• ---

crumble

• 70g butter; soft

• ---

• 30g brown sugar

• ---

• 100g biscuits; coarsely crumbled

• ---

directions

1. In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

---

2. Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

---

3. For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.

---

4. Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

---

5. For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.

---

6. Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.

---

reference

• Les verrines du chef ^[3]

• ---