Ingredients
2 Tbsp. Butter
3 Tbsp. Rum
1 c. Mixed raisins and currants
2 lb Med apples, (about 6)
1/2 pkt (17 ounce) frzn puff pastry
1/4 c. Plus 2 Tbs white sugar
Method
Sources
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dataset
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Apple wood — mild, sweet smoke for poultry and pork
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
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Oven: 400F Peel, core and cut apples into eighths. Fill a bowl, large sufficient to set a 9" cast iron fry pan in, with ice cubes and then top up with water. Heat butter in 9" cast iron fry pan over medium heat. Add in sugar. CONTINUOUSLY STIR till brown and JUST caramelized. Place fry pan in ice water to harden then onto a cooling rack. Set oven. Place raisins and currants in small bowl. Add in rum and cover with warm water. Drain after 5 or possibly so min. Sprinkle third of raisins and currants over caramel. Place apple slices, rounded side down and packed as close together as possible, in a circular pattern. Sprinkle with remaining raisins and currants. Cut pastry 2 inches larger than skillet. Put pastry on top and tuck down sides and under the edge of the outside row of apples. Bake 30 min and then turn out onto a decorative plate while still warm. Serve while still hot with freshly whipped cream.