In collaboration with our favourite apple brand, we trust you’ll enjoy these three recipe creations. Don’t forget to tag us with photos of how your versions turn out. Enjoy!
Pink Lady Apple, Cheddar and Prosciutto Flatbread
This is the perfect summer dish, delicious as a main course with a side salad or cut in smaller portions to share as an aperitif. If you would like to make this vegetarian, you can of course skip the prosciutto or replace it with veggies. It’s perfect with a chilled glass of Mirabeau Classic Rosé!
Ingredients for 2 medium-sized flatbreads
For the dough:
- 300g plain all purpose flour
- 50g olive oil
- 220g lukewarm water
- 1 tsp salt
- 1 tbsp instant yeast
- 1 tbsp sugar
- 250g cheddar cheese
- 1 Pink Lady Apple
- 4 slices of prosciutto
- 2 tbsp runny honey
- A handful of fresh basil
Prepare the dough: in a bowl, combine water, sugar and yeast. Leave to rest for 5 minutes. In the bowl of your standmixer, combine flour and salt. Add the yeast mixture and the olive oil. Using the dough hook attachment of your standmixer, mix until the dough is homogeneous and smooth. Cover with a tea towel and leave to rise in a warm place until doubled in size (it should take 1 to 2 hours).
Line two baking sheets with parchment paper. Transfer dough onto a floured surface. Take half of it and roll it into an oblong shape of about 5mm thickness. Place it onto the baking sheet, then repeat with the rest of the dough. Keep aside for 10 minutes.
In the meantime, pre-heat the oven to 200 degrees Celsius (fan forced). Bake for 10-12 minutes until golden, poking bubbles that might form with a knife or fork to deflate them. Remove the baking sheet from the oven onto a work surface. Add thin slices of cheddar, shredded prosciutto and thin slices of apples on the flatbread. Drizzle with honey, and bake for another 10 minutes. Add a handful of fresh basil just before serving and pepper to taste
Serve with a green salad and a chilled glass of Mirabeau Classic rosé!
Pink Lady apple and cherry clafoutis
Clafoutis is a summer classic in France. It’s such an easy dessert to make, and only requires whatever fruits you have on hand and basic ingredients most people have in their fridge and cupboards. Apple and cherry is such a delicious combination, sweet but with just the right amount of sourness. You can use frozen cherries if you don’t have fresh ones at hand, or any other berries for that matter. Paired with our Sparkling Rosé La Folie, it’s the perfect dessert to impress guests and bring some French vibes to your meal!
Ingredients for 6
- 250g milk
- 250g double cream
- 2 whole eggs + 2 yolks
- 60g corn flour
- 80g sugar + 20g
- 20g sugar
- 20g unsalted butter
- 1 tsp vanilla extract
- A handful of cherries
- 2 or 3 Pink Lady apples, depending on how big your dish is
- A pinch of salt
Pre-heat the oven to 180 degrees Celsius (fan forced).
Peel the apples, cut them into 1/8 and remove the core. In a pan, melt the butter and place the slices of Pink Lady. Cook on medium heat for about 10 minutes. When golden, add 20g sugar and cook until the apples are tender and caramelised, stirring occasionally.
Butter an ovenproof dish and sprinkle with a bit of sugar, before arranging the apples at the bottom of the dish. Add the cherries.
In a bowl, mix together corn starch, sugar, vanilla extract, salt and eggs. Incorporate the cream and milk, and mix until smooth and homogeneous. Pour the mixture in the dish over the fruits. Bake in the oven for about 50 minutes.
Eat warm right out of the oven, with a glass or two of Mirabeau La Folie Sparkling Rosé! Cheers!
Pink Lady Apple and Salted Caramel Tiramisu In a Jar
We love picnics and meals alfresco, and tiramisu in a jar is the ideal dessert to transport in a bag and eat in the park or at the beach. We created this version with Pink Lady apples and salted caramel sauce and it is absolutely delicious! Salted caramel and apple is a match made in heaven. Grab a canette of Mirabeau Prêt-à-Porter Rosé and you’re all set!
Ingredients (4-6 servings)
For the salted caramel sauce:
- 50g sugar
- 3 tbsp water
- 50g salted butter
- 200g double cream
For the tiramisu:
- 50g sugar + 30g
- 30g butter
- 3 eggs (yolks and whites separated)
- 300g mascarpone
- 3 Pink Lady apples
- 12 to 15 shortbreads
Prepare the salted caramel sauce: heat sugar and water in a saucepan over medium heat (no stirring needed). When the mixture takes a nice amber colour, remove the saucepan from the heat. Add the salted butter in small pieces until melted, then the cream. Place back on the heat and bring to a boil for about 5 minutes, until homogeneous. Transfer into a bowl and keep aside to cool. It will thicken while cooling.
Peel and core the apples then dice them. Place in a pan with the butter and cook until golden. Add 30g sugar and cook until the apples are soft and caramelised (about 15 minutes), stirring occasionally. You might need to add a couple of tbsp of water if the apple and caramel stick to the pan too much. Once cooked, leave to cool.
In a bowl, whisk together the egg yolks with the remaining sugar until the mixture whitens. Add the mascarpone and whisk until homogeneous. Beat the egg whites with a pinch of salt until stiff, and incorporate them gently to the egg mixture.
Take 4 large clean jars (or 6 smaller ones), and place some crumbled shortbread at the bottom. Add 1 tbsp of salted caramel sauce, a layer of caramelised apples, a layer of mascarpone mixture, and repeat. Finish with some salted caramel sauce on the top. Close the jars and leave to rest in the fridge for at least two hours before serving. Et voilà!
Enjoy alfresco with a canette of Mirabeau Prêt-à-Porter Rosé.