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2 1/2 pounds Tart green apples, peeled and cubed
7 pounds Rhubarb, IQF pieces
4 ounces Unsalted butter
8 fluid ounces Sweet white wine
14 ounces Brown sugar
2 teaspoons Vanilla extract
1 tablespoon Ground cinnamon
1/4 teaspoon Ground nutmeg
2 fluid ounces Orange juice
1/2 teaspoon Salt
Yield: 10 pounds
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.



Notes: Method: Braising
 
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