Chunky Apple Granite With Apple Crisps
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Clover honey/Pure maple syrup||4 Teaspoon|
|Fresh lemon juice||3⁄4 Cup (12 tbs)|
|Granny smith apples||2 , cored and cut into 1/4-inch dice, skin left on|
|Granny smith apples||5 , cored and pureed, skin left on|
|Apple crisps||1⁄2 Cup (8 tbs)|
Place a baking pan or cake pan for the granite into the freezer to prechill.
Place sugar, water, honey or maple syrup, and 2 tablespoons of lemon juice in a small saucepan.
Bring to a boil and lower heat to below a simmer.
Add diced apples and poach until translucent, about 5 minutes.
Strain, cover, and refrigerate the apples.
Reserve the syrup.
In a food processor, puree the cored whole apples, remaining lemon juice, and reserved syrup.
Pour the puree into the prechilled pan and return to the freezer.
Stir with a whisk every 2 hours.
After 6 hours, the granite should become dry and granular.
Mix in the refrigerated diced apples.
Apple Crisps 2 Granny Smith apples, cored, skin left on 1/2 cup sugar 1 tablespoon butter Preheat the oven to 300°F.
Using the fine blade of a food processor, or by hand, slice apples as thinly as possible crosswise into circles.
Sprinkle one side of each slice lightly with sugar.
Place, sugared-side down, on a baking sheet covered with buttered parchment or waxed paper.
Bake until golden brown, about 12 minutes.
Let cool to room temperature.