You might get the idea, that dessert is all I have in my mind, as the holidays are approaching. Well, possibly close to it, since I think the ending of the meal, dessert, is so important. It will be on the diner's mind, as they leave the table.
I run into this great, simple, and absolutely lovely apple crumble pie recipe. It looked so good, that I had to try it. But I wanted to try it just as a cobbler, without the bottom crust. My favorite way to have apple dessert.
I served it with Mascarpone cream. Basically just half Mascarpone cheese and half whipped sweetened cream. This gives the cream more stability, and the taste gets more layers, and isn't so very sweet. (I wouldn't substitute with a ready bought imitation cream)
For the apples, if you want more moist consistency into the apple part of the dessert, I use apple preserve with the fresh apple slices. I smother a thin layer of the unsweetened apple preserves at the bottom of the pie pan, and arrange the apples on top of them, gently pushing them into the preserves. So they will bake together, and make just a perfect apple texture into this, or any other, apple crumble.
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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