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Sunday Recipe – Winter Apple Soup

January 31st, 2010 Write a Comment  Print This Post

Every Sunday we share a recipe from EBC president Eric Pateman – here’s an unusual dessert soup, with to-die-for brown sugar ice cream.  The recipe is so simple, but tastes incredibly impressive – and delicious!

WINTER APPLE SOUP

Cinnamon, Brown Sugar Ice Cream, Coconut Date Ginger Biscuits

(Serves eight)

Raven Ridge Granny Smith Iced Apple Wine

Apple Cider Soup

• 8 C                  Apple Cider (GI Day Vendor)
• 1 Tsp              Cinnamon (The Grainery)
• 1 Tsp              Cloves (The Grainery)
• ½ C                 Brown Sugar (The Grainery)
• 3 Tbsp            Lemon Juice, Freshly Squeezed (Green Grocer)
• 1 Tbsp            Orange Zest (Green Grocer)

Method:

Cook the apple cider, cinnamon, cloves, sugar, lemon juice, orange zest over medium heat until reduced by half.  Strain through a fine sieve and then set aside until ready to serve (can be served hot or cold).

Roasted Apples

• 2                      Honeycrisp Apples, Peeled & Cored (Fruit Stand)
• ½ C                 Mead Wine (Liberty) or Cider
• ½ C                 Butter, Cut Into Sticks (Milk Man)
• 2 Tsp              Cinnamon (The Grainery)
• 2 Tsp              Cloves (The Grainery)

 Method:

To make the apple rings, cut each apples cross wise into ½ inch thick slices.  Place the apples on a lined baking sheet with the wine (mead), butter, cinnamon and cloves and baked at 300 degrees until tender.

Ginger Date Cookies

• 250 g              Dates                          
• 150 g              Butter                          
• 125 g              Sugar                          
• 1 pack            Coffee cookies            

Method:

Melt out dates, butter and sugar. 

Once dates have softened out and mix in with the butter syrup mix with coffee cookies.  Press mixture in a pan with parchment paper. When mixture has cooled to just about room temperature, form into little balls and toss in coconut.  Keep refrigerated.

Ice Cream

• 1 C                  Whole Milk, Well Chilled
• ¾ C                 Brown Sugar, Firm Packed
• 2 Tsp              Ground Cinnamon
• 2 C                  Heavy Cream
• 1.5 Tsp           Vanilla 

Method:

In a medium bowl, combine the milk, brown sugar and cinnamon and stir until combined and the sugar is dissolved (about 1-2 minutes).  Stir in the heavy cream and the vanilla, cover and refrigerate.  When chilled, pour into ice cream maker and follow manufacturer’s instructions.

Plating:

Place an apple ring in the center of the bowl and pour the soup around it.  Place a warm cookie on top of the ring and then top with the cinnamon ice cream.  Garnish with a sprig of fresh mint and serve immediately.