Pluot Galettes With Apple Mint And Calvados Laced Whipped Cream Recipes

APPLE FRIES WITH APPLE PIE SPICE WHIPPED CREAM

Steps:

• Pour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels.
• Combine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve.
• Whisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream.

ANGEL FOOD CAKE WITH BERRIES AND WHIPPED CREAM

Steps:

• Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream.

SUGAR WAFFLES WITH BERRIES AND WHIPPED CREAM

Steps:

• Heat waffle iron. Prepare waffle mix for 2 large waffles, 4 quarters each. Add sugar to a large food storage bag and crush cubes with a small heavy-bottomed skillet or meat mallet. Add crushed cubes to prepared batter. Brush iron with melted butter. Add waffle mix and cook to waffle iron directions. Serve 1/2 a large waffle or 2 sections from your iron per person, topping with sliced berries and a rosette of whipped cream.

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)

Steps:

• Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
• Preheat oven to 425°F.
• While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
• Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
• While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
• Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
• Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

CINNAMON PEACHES WITH SUGAR BISCUITS AND WHIPPED CREAM

Steps:

• Place biscuits on a cookie sheet and sprinkle with 2 tablespoons sugar. Bake at 425 degrees F for 10 minutes or until golden at edges.
• Heat peaches seasoned with cinnamon and nutmeg over low heat in a small saucepan.
• Beat cream and remaining 2 tablespoons sugar with hand mixer until soft peaks form.
• Split warm biscuits and fill with spoonfuls of warm peaches. Top with sugared biscuit top and serve with lots of fresh whipped cream.