2 1/2 pounds tart green apples, peeled and cubed
7 pounds rhubarb, iqf pieces
4 ounces unsalted butter
8 ounces sweet white wine
14 ounces brown sugar
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/4 teaspoon nutmeg
2 ounces orange juice
1/2 teaspoon salt
Servings: 155
1. Sauté the apples and rhubarb in the butter until they begin to soften.
2. Add the wine and reduce by half. Add the remaining ingredients. Simmer until the rhubarb is very tender.
3. Serve at room temperature in prebaked pastry cups, topped with crème chantilly or serve warm over ice cream.
Yield: 10 pounds (4.5 kg)
7 pounds rhubarb, iqf pieces
4 ounces unsalted butter
8 ounces sweet white wine
14 ounces brown sugar
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/4 teaspoon nutmeg
2 ounces orange juice
1/2 teaspoon salt
Servings: 155
1. Sauté the apples and rhubarb in the butter until they begin to soften.
2. Add the wine and reduce by half. Add the remaining ingredients. Simmer until the rhubarb is very tender.
3. Serve at room temperature in prebaked pastry cups, topped with crème chantilly or serve warm over ice cream.
Yield: 10 pounds (4.5 kg)
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