2 Culinary sweet delights for Autumn
Have you gotten that old big suitcase with all the Autumn jackets from the attic to the living room? Busy shuffling through them and getting ready for the pretty orange trees and picturesque sights that are going to consume us shortly? A mug of warm chocolate drink, some marshmallows, a soft blanket and someone to cuddle too? You are all set to welcome Autumn? But… Hey, but what about the dessert, you ask? The delightful Autumn pleasures?
Here are 2 culinary must try recipes, try them, pour in some Autumn cheer and enjoy!
Caramel Lady Apple Recipe (taken from http://www.foodandwine.com,more than 4-star rating)
- 24 lady apples (about 3 pounds)
- 1 cup heavy cream
- 1 1/4 cups sugar
- 2 tablespoons water
- 1/4 teaspoon fresh lemon juice
- 3/4 cup light corn syrup
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cut into tablespoons
- 1 teaspoon pure vanilla extract
Line a large baking sheet with parchment paper or a silicone mat. If the apple stems aren’t sturdy, insert wooden skewers or twigs into the tops.
In a small saucepan, bring the cream just to a boil. Remove from the heat. In a large saucepan, combine 1/2 cup of the sugar with the water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderate heat without stirring and cook until the syrup begins to color around the edges, about 4 minutes. Swirl the pan carefully, then simmer until the caramel turns a light amber color, 2 to 3 minutes longer. Remove from the heat. Using a long-handled wooden spoon, carefully stir in the hot heavy cream.
Return the caramel to the heat and stir in the corn syrup, salt, and the remaining 3/4 cup sugar. Add the butter and bring the caramel to a boil over moderately high heat. Wash down the side of the saucepan with a wet pastry brush. Insert a candy thermometer in the caramel and cook it over moderate heat until the thermometer registers 242°, 6 to 7 minutes. Set the saucepan on a wire rack and stir in the vanilla. Let the caramel stand for 5 minutes to cool slightly.
Working quickly, dip the lady apples into the caramel, letting any excess drip back into the pan. Set the apples on the prepared baking sheet. If the caramel becomes too thick, gently rewarm it over low heat. Let the caramel apples cool for 1 hour before serving.
The caramel apples can be made up to 4 hours ahead.
Pear Cranberry Hand Pies (taken from http://www.foodandwine.com, 5-star rating with 2000 reviews)
- 2 Bosc pears (1 pound), peeled and cut into 1/2-inch dice
- 1/3 cup plus 1 1/2 tablespoons sugar
- 1 tablespoon all-purpose flour, plus more for dusting
- 3/4 cup fresh or frozen cranberries
- 1 pinch of ground cloves
- 1 pinch of cinnamon
- 1 pinch of salt
- One 14-ounce package cold all-butter puff pastry
- 1 egg, beaten
- Whipped cream or vanilla ice cream, for serving
In a medium bowl, toss the diced pears with 1/3 cup of the sugar, 1 tablespoon of the flour and the cranberries, ground cloves, cinnamon, and salt.
On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square, about 1/8 inch thick. Using a sharp knife, cut the pastry into 8 squares. Spoon the pear filling onto a corner of each square, leaving a 1/2-inch border. Fold the pastry over the filling to make a triangle and firmly press the edges to seal. Crimp the edges with a fork. Prick the top of each triangle once with the fork to allow steam to escape during baking. Transfer the hand pies to a baking sheet and refrigerate for at least 30 minutes, until chilled.
Preheat the oven to 400°. Brush the chilled hand pies with the beaten egg and sprinkle them with the remaining 1 1/2 tablespoons of sugar. Bake the pies for about 30 minutes, until they are golden brown. Let the hand pies cool for at least 5 minutes. Serve with whipped cream or vanilla ice cream.
After trying, do let us know how it went? Did you enjoy it? Please share a photo with us 🙂
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