Apple Crisps w/ Tequila | For Tequila Lovers

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Apple Crisps w/ Tequila

Apple-Walnut Crisps with Tequila

In this video Viviane shows you how to easily create an indulgent desert that will delight your guests and leave you licking the bowl!

Apple-Walnut Crisps with Tequila from Viviane Bauquet Farre on Vimeo.

Apple is not the only fruit that pairs beautifully with Tequila with but it’s one of my favorite for sure. The orange zest and cinnamon added to the fruits round off the flavors perfectly. Of course we do not cook the crisps with the Tequila, but rather splash it on right before serving. It's an unusual twist, but it’s absolutely delicious.

serves 6

FOR THE APPLES

-  8 medium Gala, Fuji or other firm-fleshed apples - peeled, cored and cut in 1/2" pieces -  2 tablespoons lemon juice -  1/4 teaspoon ground cinnamon -  zest of 1 orange - finely grated (microplane grater) -  1/4 cup turbinado sugar

FOR THE TOPPING

-  1 cup unbleached white flour
-  1/2 cup turbinado sugar
-  1/2 teaspoon ground cinnamon pinch sea salt
-  4 oz (1 stick) unsalted butter
-  cold, cut in 1" chunks
-  1/2 cup walnut pieces
-  6 tablespoons Reposado or Añejo Tequila vanilla ice cream
-  6-1 cup capacity ramequins - lightly buttered 

Preheat the oven to 350°F.

Step 1: Place the apple slices in a large bowl and sprinkle with the lemon juice, cinnamon, orange zest and sugar. Toss well and set aside.

Step 2: In the bowl of a food processor, combine the flour, sugar, cinnamon and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and process until crumbly. Add the walnuts and pulse a few more times until large and moist crumbs form. Do not over-process or the crumbs will form a dough.

Step 3: Place the apples slices into the prepared molds. Sprinkle with the crisp topping. Bake for 50 to 55 minute, until topping is golden brown and apples are bubbly. Remove from the oven and let cool until warm.

Step 4: Place each ramequins on a dessert plate. Top with a small scoop of vanilla ice cream. Drizzle with 1 tablespoon tequila and serve immediately.

Cook's note: The crisps can be baked up to 12 hours ahead. To re-heat, preheat oven to 375°F and bake for 6 to 8 minutes until warm and serve as above. The crisps are best consumed the day they're made.

To make a large crisp, bake in a medium baking dish instead of individual ramequins. Follow the same directions but bake for 55 to 60 minutes.

© 2009 viviane bauquet farre - food & style NY LLC