Charlie Palmer
Executive Chef Aureole
Restaurant, Author of Charlie Palmer Cookbook, New York, N.Y.

Warm apple pudding reminds me of my childhood growing up in upstate New York. Apples are plentiful and always used in holiday celebrations. It is a dish I like to see my children grow up eating on the holidays! Making these individually can be quite fancy and dramatic. Make one large pudding, cut it into wedges, and serve it on a plate with homemade ice cream. It's simple and delicious!

Warm Apple Pudding With Sour Cream Ice Cream and Cinnamon Tuiles
Serves 6

Warm Apple Pudding

• 2 3/4 cups sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla flavoring
• 8 Granny Smith apples
• 2 tablespoons unsalted butter
• 2 1/2 cups cream cheese
• 3/4 cup mascarpone cheese
• 3/4 cup creme fraiche
• 7 large eggs
• 3 tablespoons fresh lemon juice
• 3 cups sifted all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 cup unflavored vegetable oil
• 1/2 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 recipe Sour Cream Ice Cream
• 1 recipe Cinnamon Tuiles

Combine 3/4 cup of sugar, cinnamon, nutmeg, cloves, and vanilla flavoring. Set aside.

Peel and core apples. Cut 4 apples into 1/4-inch dice and cut the remaining 4 into thin wedges, placing them in separate bowls. Sprinkle half of the sugar-spice mixture on each.

Heat 1 tablespoon of butter in each of 2 large saute pans over medium heat. Add diced apples to one and sliced to the other. Cook, stirring frequently, for about 5 minutes, or until tender. Remove from heat. Scrape into separate bowls and allow to cool to room temperature.

Beat cream cheese and 1 1/4 cups sugar until smooth. Add mascarpone and creme fraiche and beat until smooth, frequently scraping down the sides of the bowl.

Beat 5 eggs, one at a time, frequently scraping down the sides of the bowl. Gradually add lemon juice, beating to combine.

Scrape into a nonreactive container. Cover and refrigerate until ready to use.

Sift the flour and baking powder together into the bowl of an electric mixer fitted with the paddle blade. Stir in remaining 3/4 cup sugar.

Whisk together 1 egg, vegetable oil, milk, and vanilla extract until thoroughly combined.

Add the liquid to the dry ingredients, mixing just to incorporate. Remove from bowl and shape into a flat disc. Wrap in plastic film and refrigerate for 1 hour.

Preheat oven to 300 degrees Fahrenheit.

Divide chilled dough in half and, on a lightly floured board, roll out each half approximately 1/8 inch thick. Cut one half into pieces to fit either six 4-inch round by 2-inch deep molds or tart pans that have been lightly greased, or into an 8-inch round mold or tart or pie tin similarly greased. Fit the dough into mold or tin. Cut remaining half into appropriate shapes to fit the top of each filled mold. Remove chilled cheese filling from the refrigerator and pour it into dough-lined pan(s), filling no more than three-quarters full. Place equal portions of the diced apple on top of the filling in each pan.

Lightly beat remaining egg with 2 tablespoons of water. Using a pastry brush, lightly coat the edges of the lids. Gently place the lids, egg-washed-sides down, onto the filled molds. Press the edges together to seal, trimming off any excess dough. Cut a small slit in the center of each lid. Place in preheated oven and bake for 45 minutes or until golden-brown.

Just before pudding is ready, reheat sliced apples in a small saute pan over low heat. Remove from heat. Cover and keep warm.

Unmold the individual puddings into 6 warm plates or, alternately, cut large pudding wedges and place on warm plate. Garnish each with equal portions of warm apples and a scoop of sour cream ice cream. Place a cinnamon tuile into the top of the pudding and serve immediately.

Note: Vanilla flavoring is available form Zabar's or other specialty food or candy supply stores.

Sour Cream Ice Cream

Makes 1 1/2 quarts

• 12 large egg yolks
• 4 cups heavy cream
• 1 1/2 cups sugar
• 4 cups sour cream

Whisk egg yolks until well blended.
Set aside.

Combine heavy cream and sugar in a heavy-bottomed saucepan over medium heat. Bring to a boil and remove from heat. Immediately whisk about 1/2 cup into reserved eggs. Then slowly whisk eggs into the warm cream mixture. When well blended, whisk in sour cream until thoroughly combined. Strain through a fine sieve. Pour into container of an ice-cream maker and process according to manufacturer's directions.

Cinnamon Tuiles

Makes about 2 dozen tuiles

• 1/2 cup (1 stick) unsalted, at room temperature
• 6 tablespoons honey
• 1 cup all-purpose flour, sifted
• 1 cup confectioners' sugar
• 3 tablespoons ground cinnamon
• 3 large egg whites
• 1 stencil, no more than 9 inches long

Using an electric mixer, whip the butter and honey together until smooth.

Add the flour, sugar, and cinnamon to honey mixture, mixing until smooth. Slowly add egg whites, mixing until smooth and well incorporated.

Preheat oven to 300 degrees Fahrenheit.

Place stencil on a nonstick baking sheet (or cover a baking sheet with parchment paper and spray lightly with nonstick vegetable spray).

Using a spatula, spread a thin layer of tuile batter over the stencil. Lift the stencil up and repeat to make at least 8 shapes (extras will allow for breakage). Place in preheated oven and bake for about 10 minutes, or until dough is slightly firm and not sticky to the touch and the edges are golden.

NEW YEAR'S RESOLUTION: To not drink wine from anything but magnums -- '97 is the year for big bottles.


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