Source: McCormick for Chefs
Apple desserts are customer favorites this time of year. For this variation on a classic tarte tatin, the apples are flavored with dried sage to add a savory note. The chefs recommend seeking out local apple or pear cider for this recipe. The cider reduction provides an intense fruitiness to the caramel used to cook the apples. Fried sage leaves add a crisp garnish.
1 cup apple or pear cider
1/2 cup sugar
3/4 cup butter, cut into chunks
4 tsp. molasses
4 apples, such as Granny Smith or Golden Delicious, peeled, cored and halved
1 1/2 tsp. rubbed sage
1 sheet puff pastry, thawed
1/2 cup vegetable oil for frying, optional
Fresh sage leaves, optional
- In 10-in. cast-iron skillet, bring cider to a boil. Cook over med. heat 10 min. or until reduced by half. Stir in sugar; cook 5 min. longer or until caramel begins to brown. Stir in butter and molasses until well blended.
- Carefully place apples on their sides in caramel, packing tightly. Cook 3 to 5 min.; remove from heat. Sprinkle with rubbed sage.
- Preheat oven to 400°F. Place puff pastry over apples, carefully tucking in sides. Bake in preheated oven 20 to 25 min. or until pastry is golden brown. Cool on wire rack 5 min.
- Meanwhile, heat oil in small saucepan over med.-high heat. Fry 4 to 6 sage leaves at a time in hot oil for 3 sec. or until crisp. Drain on paper towels.
- Run a small knife around inside edge of skillet. Place a serving platter over skillet. Using oven mitts, quickly flip over skillet and platter so pastry forms crust. Cool to room temperature. For service, garnish with crisp sage leaves.