Lost Fruit in Cocoa & Cinnamon

LOST FRUITS IN COCOA AND CINNAMON

GILLES BLASCO | FRANCE

Simple and quick using ripe apples and pears, this recipes prevents the fruit from over-sweetening during preparation and turns out to be very creamy with the fruit compote on one hand and the whipped on the other. A dessert which, once finished, will be sprinkled with a cocoa and cinnamon mixture with a few sticks of raw apples, a guaranteed cappuccino effect that combines sweetness and indulgence for the lunch break.

SAVED FOOD Fruit

INGREDIENTS SERVINGS 10

METHOD PREP 2 hours and 30 minutes

COOK n/a

5 Overripe Apples 5 Overripe Pears 80 g Sugar ½ Lemon

50 g Vanilla Extract 300 ml Cream 30 g Superfine or Confectioners Sugar 1 tbsp Cocoa Powder 1 tbsp Cinnamon, ground 1. Peel and core the apples and pears. Cut them into pieces.

2. In a pan, add 100 ml of cold water and the vanilla extract, then pour the pieces of apples and pears. Add sugar and lemon juice.

3. Cook covered for about 10 minutes, then uncover to let the liquid evaporate at the bottom of your container. Stop cooking when the latter is almost dry.

4. The fruit should be cooked but left whole.

5. Set aside and cool your cooked fruit.

6. Arrange the fruit in a glass jar, at the rate of 100g per jar.

7. In a tall container, whip the liquid cream with a whisk or hand mixer, adding the superfine or confectioners’ sugar as soon as it begins to whip. Whisk until you get a tight whipped cream. Place your cream in a piping bag preferably with a fluted nozzle and refrigerate your whipped cream for up to 2 hours.

8. Sift the cocoa and the ground cinnamon in equal parts.

9. Before serving, place a nice rosette of whipped cream on the stewed fruit, and sprinkle with the cocoa-cinnamon mixture.

10. This dessert can also be finished in front of your guests!