3 cup granulated sugar
3 cup unsalted butter
1 tablespoon water
½ teaspoon fleur de sel
Add all ingredients to 10-inch
ovenproof skillet over medium-high
heat. Cook until golden brown.
Remove from heat. Sprinkle with
fleur de sel. Cool five minutes or until
caramel is hardened.
4 pounds medium-sized apples
(such as Granny Smith)
1 orange, zested
¼ teaspoon ground allspice
2 tablespoons apricot brandy
Peel and core apples. Cut in quarters.
Combine with remaining ingredients
in large mixing bowl. Tightly arrange
apples in skillet in a flower pattern
atop of caramel.
4 large eggs, separated
5 tablespoons granulated sugar
3 cup cake flour, sifted
Preheat oven to 375 F. In large
mixing bowl, whisk egg yolks and 2
Fleur de Sel
Clover Honey Fromage Blanc
Serves 8 family style
tablespoons sugar until thick and ribbony. Whisk in flour. In separate bowl, beat
egg whites to soft peaks. Add remaining sugar. Beat until stiff peaks. Fold into
yolks using rubber spatula. Pour batter evenly over apples. Bake 30 minutes or
until skewer inserted in center of cake comes out clean. Remove from oven. Let
stand 15 minutes. Place skillet over high heat 15 seconds or until caramel loosens
and cake moves freely in the pan. Place large serving platter on top of skillet.
Carefully and quickly invert cake onto serving platter. Cut into wedges.
½ cup fromage blanc or ricotta cheese
8 teaspoon freshly ground white pepper
8 teaspoon flaky sea salt
2 tablespoons clover honey
Whisk fromage blanc, pepper and fleur
de sel until well combined. Transfer to
serving bowl. Drizzle honey atop.
Late Harvest Riesling,
Cloudy Bay, Marlborough,
A good substitute for apples
for this recipe is apricots … my