Grown on the plains of Haut Limousin, Limousin apples are delicious both cooked and raw. Their firm flesh is tender when cooked, which is why we love it in a napoleon. This recipe is a gourmet combination of three textures: creamy, crispy and tender. An explosion of sensations in the mouth with a counterpoint of spiciness from... Worcestershire sauce! Super bold and super tasty!
A delicious wine pairing with a Bourgogne selection from Domaine Lucien Muzard&Fils
Ingredients For
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Worcestershire sauce1.50 tbsp -
x 1
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Preparation
1
Cut the dough into circles and bake them. Set aside the circles.
2
Peel the apples and process them with a spiralizer to get strips.
3
Sprinkle the butter in a baking dish, add the sugar and a few drops of sauce.
4
Add the strips, and repeat these steps 4 times. The mixture should be taller than the dish. Bake at 340°F (170°C) for 45 minutes.
5
Make a caramel and deglaze as if for sauce anglaise. Coat the apples with the sauce.
Cut out a circle and place on the cooked dough circle.
Pair with
Red wine - Santenay Vielles Vignes from Domaine Lucien Muzard&Fils
A wine borne of a 60-year-old vine, leaning toward black-current jam, a hint of vegetal aromas providing freshness, ample, refreshing and full-bodied mouth feel, structured around fine tannins." The Hachette Wine Guide 2021
Vinification & maturing :
The grapes are never crushed, a major part of the grapes is destemmed and we keep around 30% as whole bunches. Alcohol fermentation is achieved with indigenous yeast. The wine is subjected to light cap-punching or pigeage during vatting. After 18 to 20 days, we devat and blend free run wine with press wine for maturation in Burgundian oak barrels, 15% of which are new.
Want to know more about this estate and his family story? It's over here.
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