Apple Napoleans with Sauvignon Blanc

By dyannucci

wine spectator

emily luchetti
Hamel Family Wines Sauvignon Blanc Sonoma Valley Late Harvest 2012 ($75/375ml)
WINE SPECTATOR ALTERNATES: Chateau Coutet Barsac 2012 (92, $50), Giesen Sauvignon Blanc
Marlborough The Brothers Late Harvest 2013 (90, $35/375ml)

Ingredients

• 1 large Golden Delicious apple
• 2 to 3 tablespoons apple juice or water
• 1/2 teaspoon lemon juice
• Pinch of kosher salt
• 1 tablespoon sliced almonds, toasted
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons firmly packed dark brown sugar
• 1 tablespoon light corn syrup
• 1 1/2 tablespoons ell-purpose flour
• 1 tablespoon old-fashioned oats
• 2 to 3 tablespoons creme fralche

Details

Servings 2

Preparation

Step 1

1.To make the caramel sauce, in a medium
saucepan, stir together 3/4 cup sugar and 1/4 cup
water, taking care not to slosh the mixture. Cook
over medium heat until the sugar has dissolved.
Increase heat to high and cook without stirring
until sugar is amber-colored.

2. Remove from heat. Wearing oven mitts, slowly
stir in 1 tablespoon cream with a wooden spoon
or heat-resistant spatula. The caramel will sputter; let the bubbles subside, then carefully add the remaining cream. Stir to combine. Let cool slightly. The caramel will keep for 2 weeks in an airtight container in the refrigerator. Reheat gently in microwave.

3. To make the compote, peel and core the apple, slice it 1/4 inch thick and cut into 1/2 to 1 inch pieces. In a small sauce pan or a saute pan combine apples, 1 tablespoon sugar, 2 table-
spoons apple juice, the lemon juice and the salt.
Cook over medium heat, stirring gently, until the apples are soft. Add more juice as necessary until the apples have softened, making sure it cooks off entirely. Cool to room temperature.
The compote will keep for up to 3 days in an air-
tight container in the refrigerator. Bring to room
temperature before assembly.

4. To make the croquants, preheat oven to 350 F.
Roughly crush almonds with a rolling pin or the
bottom of a pot. In a small pot over medium heat, melt butter with brown sugar and com syrup, stir- ring occasionally until just combined. Remove from heat and stir in flour, oats and almonds.

5. On parchment-lined baking sheets, drop 11 flat
teaspoons of batter 3 to 4 inches apart. Bake until bubbling and golden brown, 8 to 10 minutes.
Let cool, then carefully remove. The croquants will keep for up to 2 days in an airtight container.
(You will have extra croquants.)

6. To assemble, dab a bit of creme fraiche onto each plate to hold the Napolean in place. Top with a croquant, a spoonful of creme fraiche and a drizzle of caramel. Repeat with croquant, compote, creme fraiche, and caramel. Finish with a croquant. Serve immediately