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Warm Honeycrisp Apple with Rosemary and Togarashi Syrup
Chef Bill Kim of Le Lan – Chicago, IL
Adapted by
January 2008

Yield: 8 Servings


    Warm Honeycrisp Apple with Rosemary and Syrup by Bill Kim on StarChefs.comRum Raisin Sauce:
  • 1¼ cups golden raisins
  • 4 ounces spiced rum
  • ¾ cup apple cider

  • 2½ cups all purpose flour
  • 3 ounces sugar
  • ¼ ounce lemon zest
  • 2 Tablespoons baking powder
  • ¾ teaspoon salt
  • ¾ cup heavy cream
  • 1½ Tablespoons Togarashi spice

  • 4 ounces rolled oats
  • 4 ounces toasted pecans
  • 4 ounces golden raisins
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 4 ounces Biscuit
  • 1 ounce molasses
  • 2 ounces honey
  • 1 ounce cornstarch

    Togarashi Sauce:
  • 1¼ cups water
  • 1 cup sugar
  • 1 Tablespoon Togarashi spice

    Pastry Cream:
  • 2 cups milk
  • 4 ounces sugar
  • 1¼ ounces cornstarch
  • 1 egg
  • 2 egg yolks
  • 1 ounce butter
  • ½ ounce vanilla

    Lemon Chantilly:
  • 2 cups heavy cream
  • ½ cup confectioner’s sugar
  • ¼ ounce lemon zest

  • 2 ounces of butter
  • ½ ounce chopped rosemary
  • ½ ounce orange juice
  • 4 Honeycrisp apples, peeled, cored, and cut into wedges

For the Rum Raisin Sauce:
The night before, in a bowl, combine raisins, rum, and apple cider. The next day, transfer to a blender and puree. Strain and reserve.

For the Biscuit:
In a bowl, combine flour, sugar, lemon zest, baking powder, and salt. In a pot, heat cream and add Togarashi spice. Cut butter into small chunks and fold in with contents of bowl. Make a well in the ingredients and pour in a small amount of cream. Mix with hands, adding cream as needed until dough is formed. Roll dough to ½-inch thick and cut into squares. Bake at 325˚F until golden brown. Let cool.

For the Granola:
Break Biscuits up into chunks. Bake at 325˚F for 5 minutes until crunchy. Let cool. In a bowl, mix oats, pecans, raisins, salt, and sugar with 4 ounces of Biscuit. In a separate bowl, mix molasses, honey, and cornstarch. Add to granola a little at a time, incorporating evenly. On a baking sheet, spread thin and bake at 300˚F for 5 minutes. Let cool and break cup into smaller pieces. Reserve.

For the Togarashi Sauce:
In a pot, combine water and sugar. Reduce until syrupy consistency. Add Togarashi spice and cool.

For the Pastry Cream:
In a pot, heat 1½ cups of milk and 2 ounces of the sugar to 110˚F. In bowl, combine the rest of the milk and sugar with the cornstarch and eggs. When the milk and sugar mixture has reached 110˚F, add the contents of the bowl while stirring rapidly. Add butter and vanilla. Mix until pudding consistency is achieved.

For the Lemon Chantilly:
In a bowl, combine heavy cream, sugar and lemon zest. Whip to a medium peak. Combine with the Pastry Cream and reserve.

For the Apples:
In a sauté pan, heat butter until brown and add rosemary. Add orange juice and reduce. Add apples and cook until soft.

To Assemble and Serve:
Place Apples and Granola on a plate. Top with Lemon Chantilly. Drizzle Rum Raisin Sauce over the Apples. Drizzle Togarashi Sauce around plate.


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