| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 12 | Granny Smith apples-or any tart variety | |
| 1 | Lemon | |
| 4 | tb | Butter |
| 1/2 | c | Granulated white sugar |
| Fresh ground nutmeg | ||
| 1 | Leek | |
| 1 | Cinnamon stick; (1/2-inch piece) | |
| 1 | qt | Apple cider |
| 1 | lb | Butter |
| 1 | Leek | |
| 12 | Flour tortillas; (8-inch) | |
| 2 | tb | Butter |
| Whipping cream; optional |
INSTRUCTIONS
APPLE FILLING CIDER BUTTER SAUCE PREPARATION: For the filling, peel and core apples and cut into 1-inch pieces. Squeeze juice from lemon. Melt the butter in a large, nonreactive flying pan. Add the apples, lemon juice, sugar, and nutmeg to taste and cook over medium heat, stirring occasionally, until apples are soft but not mushy, about 15 minutes. For the Cider Butter Sauce, cut both leeks for the sauce and for the garnish into thin julienne strips, reserving 1/2 for garnish. Break cinnamon stick into pieces. Put the cider, 1/2 of leeks, and cinnamon stick in a pot, bring to a boil, and reduce by 2/3, about 20 minutes. Remove cinnamon stick. Recipe can be made to this point a day ahead. Heat oven to 3500F. Wrap tortillas in foil and warm in preheated oven, about 10 minutes. Reheat apple filling and sauce. Melt the 2 tablespoons of butter in a frying pan and saute the remaining leek over medium heat, stirring until soft, about 3 minutes. Over the lowest possible heat, add the 1 pound of cold butter to the sauce, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. If the sauce gets too hot and butter starts to melt, remove it from the heat and continue adding butter. Put an equal amount of apple filling on each tortilla and roll it up. Put a burrito on each plate. Top with Cider Butter Sauce and sprinkle with sauteed leek. Top with a dollop of whipped cream if you like. Recipe by Mangia! Converted by MM_Buster v2.0l.
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