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| Ingredients to make caramelized roasted apples and its jelly: |
| For 6 diners :: 6 apples Variety Granny Smith Limón. Butter. Sugar. |
Ingredients to make caramelized roasted apples and its jelly:
2. This recipe was the first one that we made caramelizing fruit, and many years of that.
3. All those we now use are feudatarian.
4. Select the best upper apples than grid, the same and perfect as far as possible, and wash them with brush and water that usually come treated in the skin.
5. Peel them better along as a spiral, 6-7 beautiful peels are taken, plus the edges.
6. fix them with a knife and then be able to take advantage of these peels in the presentation.
7. Cut each apple into four to five slices, the slices of the ends somewhat higher than the centrals, discourage, meet generously with sugar, and reserve each apple separately that are soaked from sugar.
8. Put all hearts, nuggets, and peels about 150cc cooking.
9. Execution: in microwave at medium power we are roasting the slices prepared, apple by apple, with a butter punch on top, about 8 minutes turns and many others on the other side.
10. roasted slices, soft, and well.
11. In a second batch we take advantage of the leftovers of juices of the previous one, then somewhat less butter, equal process, until all apples end.
12. All of the above can be done in advance.
13. Presentation: For the presentation we caramelize soft and in order the slices, we assemble them in the natural order, imitating the whole apple, better if we paint externally with brightness, and we hide the central hole with an enrolled peel.
14. We make a caramel (9-14) liquid with 6 cs of sugar, plus the cooking obtained, we will leave to our liking color and density, not much color (bitter) or too thick.
15. The apples and as if they were whole we present them tempered in individual dish adorning them with their own rolled peels and with the lemon peeles cut in thin strips, watered with some stripes of the caramel prepared.
16. apple delights with its jelly
17. Baked apples selected apples, preferably we use the countrys errexyl variety, but there are many late varieties that also lend to roast.
18. In oven casserole, historically it should be enameled mud, with some water and brandy in the back variety and size.
19. They must be well roasted and somewhat cracked, but not shattered, to what they tend.
20. They are used as a rustic dessert and the trick so that they do not break in any way is to give them a cut by Ecuador, straight in Zigzag. Or in waves, very superficial only the skin, so by roasting they will burst along that line.
21. Present in the same casserole or tarta where they were roasted.
22. Asian apples to the microwave all the same and the same preparation, they usually suffice about 20 minutes to the microwave.
23. The easiest in the world, but if they are errexil for us, rustic dessert.
