Hazelnut Maple Rum Apples Recipes

HAZELNUT CREPES WITH MAPLE FLAMBEED APPLES

Steps:

• Place all ingredients except the hazelnuts in the bowl or a food processor and process until smooth, fold in the hazelnuts. Pour the batter into a bowl, cover and let rest in the refrigerator at least 2 hours or overnight. Heat a 6inch nonstick crepe pan over medium to hot heat. Pour 2 tablespoons of the batter into the pan and quickly rotate the pan; spreading a thin layer of batter over the entire bottom. Cook the crepe for a couple of minutes until golden brown. Invert the crepe with the edge of a knife Cook the other side for about 30 seconds, Invert the crepe from the pan. Proceed to make the rest of the crepes in the same manner. Stack them on a plate as you make them.;
• Heat a large saute pan over medium high heat. Add the batter and cook untilmelted. Add the apples and saute for 2 minutes. Add the maple syrup and vodka and flambe
• Add six crepes to the pan and baste them with the sauce until the flames die down Add the cream and continue to cook for 1 minute or until the sauce has thickened.
• Put two crepes, folded into quarters on each plate: Top with a dollop of whipped cream and sprinkle with chopped hazelnuts.

HAZELNUT MAPLE-RUM APPLES

Steps:

• Preheat oven to 375°F
• Coarsely chop nuts.
• Stir sugar with flour and room-temperature butter.
• Mix in 1 tablespoon rum, then nuts.
• Core apples, creating a small cavity.
• Arrange apples, cut-side up, in a glass baking dish just large enough to hold them.
• Mound nut filling in cavities.
• Press down gently.
• Stir apple juice with 1/4 cup rum.
• Pour around apples.
• Drizzle apples with maple syrup. Bake in 375F oven, basting often with pan juices, until tender, about 45 minutes.
• Place on plates and drizzle with juices.

APPLE-HAZELNUT BREAD

Steps:

• In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
• Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.

APPLE & HAZELNUT CRUMBLE

Steps:

• Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
• First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
• Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
• Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
• Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
• Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.