Charred and Sugared Apples
2 Tbsp La Tourangelle Walnut Oil
- 2 Tbsp maple syrup
- 1/2 cup Gueuze-style ale (or other Belgian ale)
- 10-12 small or medium crisp apples
- Organic cane sugar for sprinkling
- To create the starburst pattern, cut apples on a slight horizontal diagonal and remove any remaining seeds. With a pairing knife, remove the stem and stamen ends.
- In an enameled skillet set over medium heat, add the walnut oil and sear apple halves for 3-5 minutes per side or until deeply golden. Cook in batches to avoid crowding the pan.
- Once you have browned all the apples, return to the pan cut side up and add ale and maple syrup. Bring to a boil, then lower heat to simmer for 7 minutes or until liquid is reduced by half and apples are tender but still hold their shape.
- Remove pan from heat. Sprinkle sugar over apple surfaces and with a kitchen torch, run the flame back and forth across them until the sugar brûlées and their edges blacken in parts. If you do not have a kitchen torch, preheat the broiler once you begin searing the apples and broil for 3-5 minutes, until sizzling and blackened in parts.
- Allow to cool for at least 5 minutes before serving.