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Marinated shaved apples with spiced apple granite

Marinated shaved apples with spiced apple granite
Los Angeles Times

The wholesome scent of apples stirs our hearts. Apples are the quintessential American fruit; they speak of a time of homemade pleasures created from the fruit of the backyard tree: cider, apple butter, pies, dumplings. Until the mid-1940s, nearly all ... Read more

Total time: 50 minutes plus 2 1/2 hours freezing time | Serves 8

Simple syrup

  • 2 cups sugar
  • 2 cups water

Step 1Combine the sugar and water in a saucepan and bring to a boil. When the sugar has melted, remove from heat and cool (makes 2 cups).

Spiced apple granite

  • 1/2 cup simple syrup
  • 2 cups unfiltered or flash pasteurized apple juice
  • 1/4 teaspoon fresh minced ginger
  • 2 cinnamon sticks
  • 1/2 vanilla bean, cut in half lengthwise and seeds scraped and reserved
  • 1/4 teaspoon orange zest
  • 1 whole clove

Step 1Place the simple syrup, apple juice, ginger, cinnamon, vanilla bean and seeds, orange zest and clove in a medium saucepan over medium heat. Bring to a boil.

Step 2Remove the mixture from the heat and let it steep for half an hour. Strain through a fine mesh strainer or chinois into a shallow baking dish.

Step 3Place the mixture in the freezer. Every half hour, use a fork to scrape the ice and then return the mixture to the freezer. Repeat until granite consistency is reached, about 2 1/2 hours. Wrap the dish in plastic and store in the freezer until ready to serve.

Marinated shaved apples and assembly

  • 1 1/2 cups simple syrup
  • 1/2 cup freshly squeezed lemon juice
  • 1 vanilla bean, cut in half lengthwise and seeds scraped and reserved
  • 4 medium Granny Smith, Arkansas Black or other tart apples, peeled, cored, quartered and very thinly sliced on a mandolin

Step 1In a bowl, whisk together the simple syrup, lemon juice and vanilla bean and seeds to break up the vanilla bits.

Step 2Add the apple slices to the syrup and toss very thoroughly. Let sit for a few minutes before serving.

Step 3For each serving, use a slotted spoon to remove one-half cup of apples from the syrup and place in a mound in a shallow bowl. Spoon a tablespoon of the syrup on top. Place one-third cup of the granite on top of the apples, arranging the granite so you can see the apple slices underneath.

Note: From Koa Duncan. Flash-pasteurized apple juice can be found in the refrigerated section of most grocery stores.


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