Cortland apple stir-fry with cardamom, marsala zabaione, breton shortbread

Preparation time: 40 min

Preheat your Oven at 355 °F

• Apples

  Put your raisins in a bowl of warm water and maple syrup (half-half) for 1 hour.

  Peel and scoop out the apples, slice in quarters. Crush the cardamom to release the little balck seeds.

  In a hot pan, melt the butter, add the brown sugar and let caramelized.
  Add the cardamom and the vanilla bean seeds and the apples. Caramelize on each side.

  Remove from heat and keep aside in a plate. Drain the raisins, throw in the pan and deglaze. Let reduce. Remove from heat and add the apples.

• Shortbread

  WIth a blender, bring to a foam the egg yolks and the sugar for few minutes. Add the butter and the dry ingredients (sieved). Fill a pastry bag with a plain tip and keep aside in the fridge.

  Butter the inside of round cookie cutters. Cover a pastry tray with baking paper and put them on it. Fill them to about 1/4 and bake in the oven for abot 15 to 20 minutes.

  Remove from the oven and remove the circles. let aside for 5 minutes and cut in halves.

   

• Zabione

  Bring a bit of water to a boil in a pot.

  In a little mixing bowl, add the yolks and the sugar. Whip until white. Then add the marsala wine and mix.

  Put the mixing bowl on top of the pot (water bath) and whip non stop drawing 8s until the mix doubled its size and is foamy.
  Remove from heat and pour on the apples.

  You can serve as is or broiled in the oven for 2 minutes before serving.

• Plating

  Crush the cookie into little pieces at the bottom of a bowl.

  Add 4 pieces of apples and some raisins and juice reduction.

  Cover with a scoop of ice cream and zabaione.