Crisp Apple Slice with Rum & Raisin Creme
- 125 ml SAFARI Seedless Raisins
- 400 g roll TODAY's puff pastry, defrosted
- 250 g mascarpone cheese
- 10 ml rum essence
- 65 ml castor sugar
- 45 ml lemon juice
- 3 - 4 large red apples
- 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.
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