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Issue 31 -

Whisky Magazine Issue 31
June 2003

 

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Apple wrapped in pastry with Aberlour bourbon cask butter - Aberlour chocolate pralines - Aberlour ice cream

Apple wrapped in pastry with Aberlour bourbon cask butter

75g sultanas
25ml Aberlour bourbon cask
4 Reinette apples
Ground cinnamon
300g puff pastry
1 egg yolk, beaten
25g icing sugar
50g caster sugar
50ml water
10g glucose
50g unsalted butter
150ml double cream

1 Soak the sultanas in Aberlour bourbon cask for at least one hour. Drain, reserving the whisky. Core the apples, then top and tail them so they
stand level. Sprinkle the sultanas with the cinnamon and use to fill the centre of each apple.

2 Roll out the puff pastry 3mm thick. Cut four pastry ovals of about 18cm x 12.5cm, and brush the edges with yolk. Enclose an apple in each oval of puff pastry. Seal the edges well and crimp with a small knife. Brush each one with egg yolk and make a small cut in the top.

3 Bake at 190°C / gas mark 5 for about 20 minutes. Remove from the oven and dust generously with icing sugar. Place under a hot grill to give a nice shiny glaze.

4 Cook the caster sugar, water and glucose in a heavy-based saucepan until a pale amber colour. Stir in the butter and the cream, reserving 25ml, then add the Aberlour bourbon cask whisky. Pass through a fine sieve.

5 Position each apple on a warm plate and surround with the sauce. Feather with the reserved cream.

Note: glucose is used by professional chefs to prevent the syrup from crystallising. For home cookery, you don't need to use it.

Quick tip – how to feather: pour a few drops of cream onto the fudge sauce, and, with a fork, sketch line...

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