Yield: 8 Servings

Ingredients:

Rum Raisin Sauce:
• 1¼ cups golden raisins
• 4 ounces spiced rum
• ¾ cup apple cider
  
  Biscuit:
• 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
  
  Granola:
• 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
  
  Apples:
• 2 ounces of butter
• ½ ounce chopped rosemary
• ½ ounce orange juice
• 4 Honeycrisp apples, peeled, cored, and cut into wedges

Method:
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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