A Taste of Cognac: Apple Cinnamon Papillote with Cognac & Red Currants
Chef Fabrice Morel shows you how easy it is to make a delicious dessert “en papillote” with the use of fruit de pomme and cognac.
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Recipes:
Apple Cinnamon Papillote with Cognac & Red Currants
Ingredients:
- 4 medium-sized apples, golden delicious or pink lady
- Dash of cinnamon powder
- 4 tablespoons (60 mL) blackberry (or red fruit) jam
- Fresh red currants (or red fruits)
- 1 tablespoon (15 mL) Cognac or brandy
- 1 tablespoon (15 mL) brown sugar
Preparation Instructions:
- Preheat oven to 400°F (200°C)
- Peel and core the apples, then slice in half
- Slice each apple half into thin pieces , and lay in a circle, overlapping each other until all apple is used
- Open Culinary Parchment Cooking Bag (one bag for each apple), lay flat on surface, and place 1 tablespoon (15 mL) of jam into the middle of the bag
- Carefully transfer the apple slices using a spatula or flat utensil on top of the jam in the bag
- Sprinkle approx. 1 tablespoon (15 mL) cinnamon and 1 tablespoon (15 mL) sugar over top of the apple
- Finish by adding approx. 1 tablespoon (15 mL) Cognac and sprinkle the fresh red currants on top
- Close the bag by folding 3 times, crimping to seal
- Bake for 15 minutes
- Open bag carefully and serve with a red fruit coulis and vanilla ice cream
Serves 4.
