Apple-Raspberry Valentine Crisp
The heart-shaped lattice of puff pastry rests on top of aquick-to-make saute of raspberry-flavored apple slices, mounted on a
pool of vanilla yogurt sauce. Use Washington State Fuji apples, rich
in flavor and tangy sweetness, which stay firm even when sliced and
cooked. For convenience, weave the hearts in advance and refrigerate,
unbaked, overnight.
Yield: 2 servings
1 sheet (9 1/2 x 10-inch) puff pastry
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples, peeled, cored and cut into 1/4-in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla yogurt
1/4 cup water
Confectioner's sugar
On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut
pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry
wheel, cut each half into 22 seven-inch long strips about 1/4-inch wide.
To make lattice heart, lay 11 pastry strips, 1/8-inch apart and
parallel, across an ungreased baking sheet. One by one, weave 11 more
strips through parallel strips to create lattice square. Cut out
center of lattice with a 4 or 5-inch heart-shaped cookie cutter or
stencil and discard trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15
minutes or until golden brown. In skillet, melt butter and add apple
slices, sugar and cinnamon. Cover and cook, stirring occasionally, for
20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large
serving plates. Mound apple slices in center. Dip edges of each heart
into confectioner's sugar and place atop apples.
To make heart-shaped designs in the sauce, heat remaining jam in
microwave for thirty seconds. Drop dots of jam onto sauce. Drag a
toothpick tip through center of each dot to make heart.
Source: Washington Apple Commission
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