These delicious foie-dipped apples are the adult alternative to caramel apples.
Foie-Dipped Peanut Crusted Apples
These delicious foie-dipped apples are the adult alternative to caramel apples.
Ingredients
- 6 oz prepared foie gras torchon (cured foie gras)
- 1 Tbsp heavy cream
- 1 cup dry roasted salted peanuts (blended in food processor)
- 1 Tbsp white granulated sugar
- 1 lemon
- 1 qt ice water
- 4 large Honeycrisp apples
- 20 toothpicks (for serving)
Instructions
- Preheat oven to 350F.
- Cut foie torchon into 1” cubes.
- Place on a piece of parchment paper on a sheet pan and put in oven for 2 minutes.
- The idea here is to gently warm the foie gras, not melt it.
- Place warmed foie gras in a food processor or blend with an immersion blender.
- Incorporate the heavy cream to lighten the consistency of the foie and continue to blend until emulsified.
- Remove all the foie gras and place into a small bowl.
- Lightly process the dry roasted peanuts until they are finely diced.
- Mix the peanuts with 1 tsp of white granulated sugar and set aside in a small bowl.
- Peel one of the apples and use a melon-baller to remove roughly 8 spheres from the exterior of the first apple.
- Place each apple sphere in a bowl of ice water with the juice of one lemon.
- Repeat melon-balling process with the remaining three apples.
- Drain the apple spheres one at a time on a paper towel, removing any extra moisture from the outside of the apple sphere.
- Place toothpick through the center of each apple sphere.
- Carefully dip the apples in the foie gras mixture until covered.
- Dust the exterior of each foie-dipped apple in the peanut mixture.
- Place dipped apples onto a piece of parchment paper on a plate.
- Reserve apples in the fridge until ready to serve.
Notes
The foie-dipped apples can be made in advance and stored in the fridge for a few hours before serving.
You can experiment with curing your own Grade A fresh foie gras at home to make a torchon. You can also save time and buy a smaller amount of prepared foie gras torchon.
You can experiment with curing your own Grade A fresh foie gras at home to make a torchon. You can also save time and buy a smaller amount of prepared foie gras torchon.