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Balsamic Vinegar of Modena Roasted Apples with Crumb Topping

By Michelin-Starred Chef Charlie Palmer

Ingredients

2 ea. Apples, peeled, cored, and cut into quarters.

½ cup Aged Balsamic Vinegar of Modena

2 oz. Butter, softened

1 tsp. Cinnamon powder

1/2 tsp. Sea salt

1/2 cup Brown sugar, packed

1 tsp. Cinnamon powder

2 oz. Butter, melted

1 cup AP flour, plus 1 T

1 Cardamom seed, whole


Directions

  1. Melt butter in pan and sear both sides of apple until caramelized, about 5 minutes on each side. Season with cinnamon powder and salt.

  2. Add Aged Balsamic Vinegar of Modena to pan and reduce slightly to evenly coat apples. Allow to cool to room temperature.

  3. For the Crumb, preheat oven to 350 degrees. Combine brown sugar and cinnamon in bowl. Stir in melted butter. Stir in flour until evenly combined. Place onto buttered sheet tray and bake until golden and crumbly. About 10 – 15 minutes. Allow to cool.

  4. Plate apples and top with crumble. Serve with ice cream. Finish with cardamom microplaned on top.

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