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In the Kitchen: Apple Trifle
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Putting together a dessert can sometimes be a complex and time consuming venture. Courtney Gregory and Corry Turner, two students from the Culinary Arts & Hospitality Management program at LCC, have a recipe that has an elegant look while not requiring a lot of ingredients or cooking time.
- 3 cups all-purpose cooking apple, diced
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 3 tablespoons water
- ¾ cup fresh bread crumbs
- ¼ granulated sugar
- 5 tablespoons butter
- 1 cup whipping cream
- ¼ red currant jelly
1. Combine apples, first quantity of sugar, vanilla, and water; simmer, covered, over medium heat until apples are soft but not mushy. Check after 10 minutes. Let cool.
2. In a saute pan over medium heat, toast bread crumbs until golden. Add second quantity of sugar and cook 1 to 2 minutes until nicely browned.
3. Off the heat, add butter and stir until combined with bread crumbs; remove from pan and cool.
4. Layer apples and bread crumb mixture in serving bowl, starting with apples and finishing with bread crumbs.
5. Decorate trifle with whipped cream and jelly.