Saturday, January 19, 2013

Baked apple on toast

Baked apple on toast
Pippin 4 blocks, 4 tablespoons sugar, 4 tablespoons butter, 4 nuts. Coverage: 200 ml of water, 130 g sugar, 1 vanilla bean, cinnamon stick ½, Sprockets, 1 orange peel.
French toast: 4 slices of bread, 300 ml milk, 100 g sugar, 1 cinnamon stick, 1 egg, olive oil.
Heat oven to 1800 C. Wash the apples and descorazónalas. Put each apple on a piece of parchment paper on a baking tray.
Add in each hole of the apple a tablespoon of sugar, butter and chopped nuts. Bake for 30 minutes.
To make toast, heat the milk with the cinnamon stick and half the sugar. When boiling, has three minutes and stir.
Put four slices of bread in a bowl and pour the hot milk over them.
Separately, whisk the egg and soak each toast in it. Then fry them in oil. Drain and sprinkle with sugar.
To make the topping, orange peel cooked julienned in water for five minutes. This removed water and adds further 12 minutes bakes.
Meanwhile, heat five minutes 200 ml of water with cinnamon and vanilla. Remove pod and add the sugar. Heat it and when the syrup boils, add the drained orange julienne. Keep cooking until it becomes a caramel.
Serve each on each toast baked apple, water them with caramel and covered with pine nuts.

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