Agriculture Reference
In-Depth Information
Place the diced apples and water in a medium saucepan over mediumlow heat. Cover
and cook until the apples are tender enough to smash with the back of a spoon, 15 to 20
minutes.
Add the butter. Using a wooden spoon or heavy whisk, beat just enough to smash the
apples into a thick, chunky sauce. Stir in the cherries and bourbon and continue cooking
until the raw alcohol smell of the bourbon has burned off, about 5 minutes. Stir in the
hazelnuts and serve.
Gratin of Apples and Dried Cranberries
Apples and cranberries bake in lightly sweetened cream so long that the dish turns
into something almost like a caramelized pudding. Meanwhile, the walnuts on top
toast and provide a crunchy contrast.
6 SERVINGS
Heat the oven to 350 degrees and generously butter a 9-inch square gratin dish. Place
the cranberries in a small bowl and cover with the liqueur. Set aside to soften, about 10
minutes.
Combine the cream, brown sugar, cloves and cinnamon in a small saucepan and warm
over medium-low heat until bubbles appear around the edge, about 5 minutes. Whisk to
incorporate the brown sugar thoroughly, then set aside to steep.
