Crisp Apple Slice with Rum & Raisin Créme
125 ml Safari Seedless Raisins
250 g mascarpone cheese
10 ml rum essence
65 ml castor sugar
45 ml lemon juice
3 - 4 large red apples
400 g roll puff pastry, defrosted
45 - 65 ml apricot jam, heated
1 beaten egg
extra castor sugar for sprinkling
To make the raisin créme, soak the raisins in a cup of boiling water for an hour. Drain well and pat dry. Place in a bowl and add the mascarpone, essence and castor sugar. Mix well and place in the fridge until required.
Mix the lemon juice with a litre of cold water in a large bowl. Core the apples but do not peel them. Halve them and slice in the thinnest possible wedges (1 - 2 mm) and place in the lemon water.
Cut the pastry into an oblong shape, measuring 30 x 12 cm. Place on a greased baking tray and prick lightly all over with a fork. Cut 2 cm strips out of the leftover pastry, and paste with a little cold water around the edges of the large piece of pastry to create a base with a shallow rim. Secure the corners well and brush the edges with egg. Brush the inside of the pastry generously with the jam.
Drain the apple slices, pat dry thoroughly and arrange in an overlapping pattern on the pastry, leaving the rim clear.
Sprinkle the apple slices generously with the extra castor sugar and bake in a preheated oven at 200 ºC for 20 to 30 minutes or until the apples are cooked and the pastry crisp and golden.
Serve warm with the Raisin Crème.