Happy September everyone. Finally here I am with a dessert recipe !!

I thought of a  late summer version of a classic apple pie; in fact, I added a delicious fig leaf cream.

Ingredients for 6 people

• 2 rectangular rolls of shortcrust pastry ( about 500 g)
• 4 red apples
• 60 g of raspberries
• 80 g of digestive biscuits
• 50 g of  brown sugar
• 500 ml of milk
• 4 organic fig leaves
• 100 g of white sugar
• 4 egg yolk
• 50 g of flower

Preparation

Dry the fig leaves in the oven at 200 °C, being careful not to burn them. Heat the milk with 50 g of white sugar and infuse the crumbled fig leaves for at least 30 minutes.

In a saucepan, work the egg yolks with the remaining white sugar, then add the flour.

Rinse the raspberries. wash the apples and cut them into thin slices.Cover a cake mold with baking paper. Roll out the two shortcrust pastry rolls to form a square. Sprinkle it with crumbled biscuits and some chopped raspberries, leaving 2 cm of edge free then arrange the remaining apples and raspberries. Sprinkle with brown sugar and fold the edges of the dough over the filling.

Bake at 180 degrees for 25 – 30 minutes. Let it cool and serve with the custard cream you have prepared earlier.

The wine pairing

In order to obtain a harmonious combination of wine and desserts, it is absolutely necessary to follow the principle of correspondence. The sensation of sweetness  that is perceived by our palate  when tasting a dessert, must be found also in wine. The apples that are present in today’s recipe leads me to recommend a Verduzzo, a Picolit Friulano or a Moscato d’Asti.

I hope you are curious to try this recipe

Enjoy the making and let me  know if you liked it!

See you soon

Elisa