Gordon Ramsay prepare this spiced apple dessert

Gordon Ramsay and his brigade of amateur chefs served this recipe as a dessert to diners in the F Word restaurant.

Serves 4
Ingredients
Apples and pears * 4 firm apples (eg Braeburn) * 4 firm pears (eg Conference) * 75g caster sugar * 2 cinnamon sticks * 1 tsp cloves * 3 star anise * 1 tsp black peppercorns, lightly crushed * 25g slightly salted butter * Splash of Calvados * 100ml apple juice * Madeleines and vanilla ice cream, to serve

Madeleines - makes about 20 * 2 eggs * 1 tsp demerara sugar * 30g caster sugar * 40g runny honey * Seeds from 1 vanilla pod * 100g plain flour, plus extra for dusting * 1 tsp baking powder * 1/2 tsp Chinese-5-spice * 120g butter, melted and at room temperature, plus extra for greasing * Icing sugar, to dust

Method: How to make spice-roasted apples and pears

1. Core the apples and pears using an apple corer, then peel off the skins. Cut the apples into quarters and halve the pears.

2. Scatter the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Add the spices, followed by the butter. Tip the pan from side to side to mix the caramel and butter together. Take care as the caramel may spit and splatter.

3. Add the apples and pears, cut side down. Fry for about 5--7 minutes until evenly caramelised, turning them several times. Add a splash of Calvados and stand back as the alcohol may flambé.

4. Pour in the apple juice and let bubble until the liquid has reduced and thickened to a syrupy sauce. Take off the heat and leave to cool slightly.

5. Divide the fruit among warm plates and spoon over the caramel sauce. Serve with Madeleines and vanilla ice cream.

6. For the Madeleines, use an electric beater to whisk the eggs, sugars, honey and vanilla seeds together in a bowl until the mixture is pale and thick enough to leave a ribbon trail.

7. Sift the flour, baking powder and spices into another bowl. Gradually fold into the whisked eggs until evenly incorporated. Slowly slip the cooled butter down the side of the bowl and fold in very gently and carefully. Cover and set aside.

8. Meanwhile, preheat the oven to 190˚C/gas 5. Lightly grease a 12-hole Madeleine or bun tray with a little butter. Dust with flour and shake out the excess. Spoon the Madeleine mixture into the prepared tins, making sure the moulds are only two-thirds full.

9. Bake for 7-8 minutes until the tops are just firm and springy to the touch, Leave in the tins for 2 minutes before tipping them out onto a wire rack to cool. Repeat with the remaining mixture. Dust lightly with icing sugar to serve. Madeleines are best served freshly baked.

Category:

Education

Tags:

• cooked

[catydance]

what were the liquids added to the pan

[bbisko]

Obertin Calvados Pays Dauge V.S.O.P.

[meaning1]

Why do I torture myself with these videos...

*twitches and searches the bare cupboards once again*.

[eccsxt]

guarantee i'd mess this up. looks delicious though.

[MarauderRaine]

@ILOVEMFEO

Well, that's just how he cooks. When you're a chef and you serve in restaurants, you have to learn to be fast.

I particularly enjoy the speed he cooks it. The fact that he's so fast paced gives cooking a bit of a thrill.

[BeeSnitchin]

@N1Jr Yes, why not? Just remember to remove the cinnamon quill and the star anise, then bake. You may have to reduce the prior caramelisation, though, as baking might make it a little burnt-tasting.

[N1Jr]

Can I do this with apple crumble instead?

[MrMGD92]

@catydance calvados(apple liquiar)and pear juice.

[starlaeuropa]

Yum yum. I'm doing research for an essay about Calvados (written in French), and I came across this, maybe I'll have to try it. (purely for research purposes, of course lol)

[SimonAlander]

DONE

[iownallnoobs]

@ianman6 "hardly any acidity"

[ClassicHolic]

finish with what? "cool juice"?

[ianman6]

@3pointm "Highly acidic". Though Braeburns do not typically hold alot of juice, which is why they are favored for certain dishes. In this desert, any firm fleshed apple that cooks well will do. Braeburn included.

[3pointm]

What does he says after ''full of juice''? Higly something... 00:07.