Caramelized Apple Buckle With Warm Blackberry Compote And
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Caramelized Apple Buckle With Warm Blackberry Compote And
Last updated 6/12/2012 1:12:15 AM. Recipe ID 40116. Report a problem with this recipe.
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      Title: Caramelized apple buckle with warm blackberry compote and
 Categories: New, Text, Import
      Yield: 1 Servings
MMMMM-----------------------CARMEL APPLES----------------------------
      2 tb Unsalted butter
    1/2 c  Brown sugar
      1 pn Cinnamon
      2    Granny Smith apples; sliced

    3/4 c  Almond paste
      1 c  Sugar
    1/2 c  Butter
    1/2 c  Shortening
      1 pn Salt
      1 ts Vanilla
      3    Whole eggs
      1 c  Bread flour

MMMMM-----------------------CRUNCH TOPPING----------------------------
    1/2 c  Light brown sugar
    1/2 ts Cinnamon
    1/4 ts Salt
    1/4 c  Butter (cold small cubes)

MMMMM---------------------BLACKBERRY COMPOTE--------------------------
      2 c  Blackberries
    3/4 c  Granulated sugar
    1/3 c  Orange juice
      1 pn Cinnamon
      1 pn Cloves
    1/4 c  Orange juice
      1 tb Cornstarch

MMMMM-----------------BROWN SUGAR CREME FRAICHE----------------------
           Creme Fraiche
           Brown sugar to taste
  To prepare the apples, combine butter, sugar and cinnamon in a large
  saucepan and bring to a boil. Add apples and simmer until the apples
  are tender.
  To prepare the buckle, combine almond paste and sugar in mixing bowl.
  Using paddle attachment mix it until well blended and not lumpy. Add
  shortening and butter to continue to mix on medium speed until light
  and fluffy. Add salt, vanilla, eggs one at a time, until well
  blended. Add flour slowly, mixing on slow speed until blended.
  For the crumb topping combine all ingredients in a medium bowl and
  combine with a fork or your hands until the topping is the size of
  To assemble the buckle butter large ramekins and spoon 1/2 cake
  mixture over bottom of ramekin, spoon caramelized apples over first
  layer of batter. Spoon remaining cake batter over apples and sprinkle
  crunch topping liberally over top.
  Bake in 350 degree oven for 25 to 30 minutes or until golden brown.
  For the compote combine first five ingredients in saucepan and heat
  to a slow simmer. Combine orange juice and cornstarch and add to
  blackberry mixture. Continue to cook over low heat until slightly
  thickened. Remove from heat.
  To make the creme fraiche combine both ingredients in a small bowl.
  Whip until smooth.
  Unmold the buckles upside-down onto serving plate. Top with compote
  and creme fraiche.

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Recipe ID 40116 (Apr 03, 2005)

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