THE CINNAMON ORCHARD-DISK
(Our Play on Maçãs Assadas / Baked Apples)
Ingredients: 4 Large Apples (cored), 2 tsp Cinnamon, 1 tsp Vanilla extract, 100ml Port Wine, 2 tbsp Sugar, 30g Butter...
Ingredients
- 4 Large Apples (cored)
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
- 100ml Port Wine
- 2 tbsp Sugar
- 30g Butter
Cooking Method
- The Build Place apples in a tray; fill the centers with sugar, butter, and cinnamon.
- The Bloom Pour the Port wine into the tray; add a tiny 10ml splash of water to release the perfume.
- The Scorch Roast at 200°C for 20 minutes until the skins burst and the liquid is a thick purple silk.
- The Final Flourish Finish with a final dust of raw cinnamon and serve with raw walnuts.