| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Ckright1 |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Brandy |
| 2 |
tb |
Golden or regular raisins |
| 4 |
md |
Tart green apples |
| 1 |
ts |
Grated lemon zest |
| 1 |
ts |
Peeled; finely-minced ginger |
| 3 |
tb |
Chopped; toasted walnuts |
| 1/4 |
ts |
Grated nutmeg |
| 2 |
tb |
Brown sugar |
| 1/3 |
c |
White sugar |
| 6 |
|
Eight-inch round rice papers |
|
|
Clarified melted butter or canola oil |
|
|
=== GARNISH === |
|
|
Mint sprigs |
|
|
Slightly-sweetened creme fraiche |
|
|
Or yogurt cheese |
|
|
Fresh berries |
INSTRUCTIONS
In a small bowl add raisins to the brandy and allow to plump for at
least one hour. Drain raisins and discard any unabsorbed brandy. Peel
and core apples, then cut into small dice. Add raisins, lemon zest,
ginger, walnuts, nutmeg and brown sugar and toss to combine. Dissolve
white sugar in 1 quart of warm water. Dip a rice paper in to wet
thoroughly. Place it on a dry tea towel and allow to sit for 30
seconds or until completely pliable. Brush the surface with melted
butter. Spoon a 1/3-cup portion of apple mixture onto bottom third of
paper. Tuck in ends and roll paper up to firmly enclose filling.
Place seam side down on a parchment or aluminum foil lined baking
sheet and bake in a preheated 400 degree oven until crepes are crisp
and golden brown, about 20 minutes. Serve warm with a sprig of fresh
mint, dollop of sweetened creme fraiche and fresh seasonal berries.
This recipe yields 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
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