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Tuesday, March 15, 2011

Apple compote with Sauce A L'Anglaise

Apple compote with Sauce A L'Anglaise @ Kitchen 10, Lesson 6

I have never ever, in my life, have eaten cooked fruit. Aside from the Filipino banana-que (which is toffeed lady finger bananas skewed on sticks), I was a bit hesitant making this as I’m not a fan of cooked fruit, let alone fruit poached in wine reduction. But alas, like all new experiences could be good or bad, this was way out there. The good side that is! I am now a renewed fan of any cooked fruit for dessert!

Plus this L’Anglaise Sauce was so worth the whisking and the waiting. While my effort was successful than some of the classmates (it could easily split – the egg and the sugar and the cream could magically separate in a span of seconds if you don’t focus and make this few minutes all about L’Anglaise. Woot, woot! What a combination!

Apple compote also refers to stewed apples. Compote is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup.

A L' Anglaise on the other hand is also known as Creme Anglaise which is actually French for English cream.

Adapted from the Organise and Prepare Food, Methods of Cookery Series 3, here is the recipe for Apple compote

4 apples (Granny Smith apples are better options)

50g caster sugar

1-2 sticks cinnamon

1 clove

10 ml white wine

1/2 lemon juice

1. Peel and core the apples.

2. Cut into wedges and add the remaining ingredients
(Chef D was absent for this lesson but Chef A was there to teach and demonstrate. She suggests to be creative with the fruits so we all chose coring the appple and slicing them in rounds like doughnuts)

3. Cover with a cartouche and cook over low heat.

4. Toss occasionally and cook until tender.
(This does not take longer than 10 minutes as apples are cooked quickly. Don't leave the cooking process too long as the apples can actually explode, literally).

5. Place the cooked apples on a plate lined with kitchen paper towels to dry them out a bit while preparing the anglaise sauce.

To make the Sauce Anglaise (adapted from the same book, but quantities and serves revised to only 5 from the CD included)

3 egg yolks

32g caster sugar

250ml milk

1 vanilla pod (Note: Alternative is 5ml vanilla essence)

1. Separate the eggs and cream the yolks with the sugar.

When we did this in Kitchen 10, we creamed the eggs and sugar in a large bowl using a whisk.

2. Heat the milk with the split vanilla pod and add gradually to the egg yolk mixture.
Using a spatula, the warm milk is slowly incorporated into the egg mixture which is now placed over a saucepan of simmering water. This takes about 10-15 minutes. It is important to focus on this as it can easily split as I've mentioned above. This process continued until the sauce has thickened, which eliminates Step 3 below.

3. Return to the heat and thicken until it coats the back of the spoon. Strain and cool.

Once thick, pour over a strainer into a bowl and place over a larger bowl filled with ice and water. This stops the cooking process and eliminates the possibility of splitting.

Isn't she just gorgeous?! Apple compote with L'Anglaise Sauce garnished with sultanas! What a mouthful!

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