Ingredients

  • Soup
  • 5 large Granny Smith apples
  • ⅝ liter water
  • 475 milliliters riesling wine
  • 100 grams sugar, caster
  • 1 2 inch cinnamon stick
  • 1 tablespoons lemon zest
  • 1 ½ tablespoons raspberry jam
  • 20 grams breadcrumbs fine
  • ½ lemon juiced
  • Dumplings
  • 2 medium red apples peel, core, grate
  • 135 grams breadcrumbs fine
  • 30 milliliters calvados
  • 25 grams sugar, caster
  • ¼ teaspoon cinnamon
  • 1 tablespoons lemon zest
  • 1 egg beaten
  • Poaching liquid
  • 475 milliliters white wine
  • 235 milliliters water
  • 50 grams sugar, caster
  • Garnish
  • Crème fraîche

Directions

1. Make Soup: Combine sliced apples, water, wine, sugar, cinnamon stick and lemon zest in large soup pot. Bring to a boil then simmer, covered, until the apples are soft, about 15 minutes.
2. Stir in the raspberry jam, bread crumbs and lemon juice and simmer until the apples are almost mushy, 10 minutes. Whizz soup slightly, do not purée. Allow the soup to cool, then place in refrigerator at least 2 hours.
3. Make dumplings. Combine all dumpling ingredients. Stir well to mix, then refrigerate for about 15 minutes.
4. In a large enameled saucepan, combine the dumpling liquid ingredients and bring to a boil. Stir until sugar dissolved. Reduce to simmer. Using a melon baller, form dumpling mixture into balls about 1 inch (2.5 cm) in diameter.
5. Drop dumplings into liquid and poach until they rise to the surface, about 3 minutes. Remove with a slotted spoon, cool, and add to the soup. Return the soup to the refrigerator to finish chilling.
6. Serve 3-4 dumplings in each bowl of soup.

Notes
Notes:Original serves 5.


Categories
Puddings
Keywords
Puddings
MacGourmet downloadApple Soup with Apple Dumplings. To import, drag image to your MacGourmet recipe box.