Baked Apple Dumplings with Cranberries Spice Ragout and Calvadossabayon

For the apple dumplings, beat butter with orange zest, sugar, vanilla sugar, cinnamon and a pinch of salt until thick and creamy. Peel apples, cut into quarters, remove core and cut flesh into very small cubes. Immediately sprinkle with lemon juice. Stir the apple cubes with finely ground rusk into the butter mixture. Cover and leave in the refrigerator for 30 minutes.

Form dumplings from the mixture, pull them through the beaten egg and then roll them in the sponge crumbs. Again pull through the egg and roll in the crumbs.

Heat plenty of fat in a deep frying pan and fry the apple dumplings in it until golden brown. Drain on kitchen roll.

For the cranberry spice ragout, caramelize sugar, add spices and orange zest and deglaze with red wine and currant juice. Add cranberries and simmer at low temperature for 8-10 minutes. Stir cornflour with some cold currant juice until smooth and thicken the cranberry spice ragout with it.

For the calvadossa mayonnaise, place yolks with cider and sugar in a whisking kettle and beat over a hot water bath until creamy. Stir the calvados into the cream.

Spread the cranberry spice ragout on dessert plates and place the baked apple dumplings on top. Pour over the Calvados mayonnaise and sprinkle with powdered sugar.

Preparation Tip:

A mustard foam sauce also goes well with the baked apple dumplings.

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