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Le Cordon Bleu News, 09/01/2013
Warm baked figs, red wine syrup, granny smith apple jelly and vanilla mikados
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About this recipe

This is a delicate dessert where all the components come together beautifully to create wonderful combinations of colour and flavour.

Recipe - Warm baked figs, red wine syrup, granny smith apple jelly and vanilla mikados

Serves: 4

Preparation time: 40 minutes

In this recipe:

  • Granny Smith apples
  • red wine
  • figs
  • ground almonds
  • vanilla extract



Note: Prepare apple juice 1 day ahead
Granny Smith apple jelly
2 Granny Smith apples
3 gelatin leaves (6 g)
green food coloring (optional)
Red wine syrup
50 ml red wine
100 g sugar
1 cinnamon stick
1 clove
1 strip of orange peel
Vanilla mikados
40 g butter, softened
20 g powdered sugar
25 g ground almonds
1 g salt
1/4 tsp vanilla extract
1 egg yolk
75 g strong white (bread) flour, sifted
Warm baked figs
3 figs
20 g butter
10 g sugar
walnut halves, toasted

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  1. Granny Smith apple jelly: Cut the apples, leave the skin on but remove the seeds. In a blender, purée the apples and transfer the pulp into a cheesecloth (muslin cloth), tie and allow to hang over a bowl overnight to collect the juice. Correct the color of the juice by adding a touch of green food coloring (optional). Soften the gelatin leaves in cold water. Heat a little of the apple juice and add the gelatin to dissolve; remove from the heat and stir into remaining apple juice. Pour into a shallow tray and place in the refrigerator to set.
  2. Red wine syrup: In a pan, combine the red wine, sugar, cinnamon stick, clove and orange peel. Reduce until a syrupy consistency is achieved, about 20 minutes. Strain through a sieve and set aside at room temperature.
  3. Vanilla mikados: Cream the softened butter, powdered sugar and ground almonds. Use a spatula to incorporate the salt, vanilla extract, egg yolk and sifted flour until a loose dough is formed. Place the dough into a piping bag fitted with a 2 mm tip. (The tip size is important in order to achieve the mikados style because it should have a maximum diameter of 2 mm.) Carefully pipe a line of the dough onto a baking sheet, about 10 to 15 cm in length, and refrigerate for 30 minutes. Preheat the oven to 160°C. Bake until the mikados are lightly colored, about 2 to 3 minutes. (Watch carefully since the mikados can brown very quickly.) Do not touch; as mikados are fragile, leave to cool on the baking sheet.
  4. Warm baked figs: Increase the oven temperature to 180°C. Cut the figs into quarters and place in an ovenproof dish with the butter and sugar. Bake for 1 to 2 minutes.
  5. To serve: Pour a line of red wine syrup on the plate. Cut the Granny Smith apple jelly into small cubes and arrange 5 or 6 on the syrup. Add 3 pieces of warm fig and finish with 3 vanilla mikados. Decorate with toasted walnut halves.

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