Previously, on tastingmenu.wordpress.com –
* https://tastingmenu.wordpress.com/2016/10/25/momofuku-apple-pie-filling-part-1/
So now that I knew how to make apple cider jelly, I decided to make a microbatch of the apple compote for Chef Christina
(left to right): Light brown sugar, half cinnamon stick, apple cider, yuzu juice, a braeburn apple
Tosi’s Fried Apple Pie recipe in Chef David Chang’s Momofuku (p. 289-293).
For the compote
1 empire/braeburn peeled, cored, coarsely chopped (medium fined dice)
1/8 c + 1 T(37.5g) packed light brown sugar
1/6 c (32.5g) [2T + 3/4t + 1/8t] apple cider
1/2 cinnamon stick
1/2 pinch kosher salt
juice of 1/4 lemon (2t + 1/4t) or 2t + 1/2t + 1/8t yuzu juice [My twist]
breaking down the apple for the compote
To make the compote, I needed to put the apples, sugar, cider and cinnamon to a medium saucepan. I then I had to slowly bring the mixture to a boil
Starting to cook down the compote
over medium heat. Once that was done, I had to then strain out the apples and set them aside, reserving the liquid and
Strained out compote
cinnamon stick. The cooking liquid had to be reduced by half and then added back to the apples. The compote was finished
Adding in the salt and yuzu juice
with a seasoning of salt and that splash of yuzu juice.
The finished reduction
When I had it all ready, I added the apple cider jelly to compote mixture and
Prepared apple cider jelly from part 1
mixed to blend all the components well.
Into the mixing bowl with the apple cider jelly and then….
…the hot compote blended in
I let it cool to room temperature and then moved it into the refridgerator to set
Momofuku Fried Apple Pie Filling!
Before storage I gave my wife a taste and she was surprised how good it turned out. She was happy it didn’t come across as overly sweet. I’m looking forward to assembling the dessert this weekend!
