The north Italien area is a great producer of apples. Many recipes are found to show the abundance of these fruits.
I love the more tart apples, they have a robust flavour and are very good to bake and cook with them.
In the 4ways apple dessert are 2 different kinds of apples. I used Granny Smith and Boskop.
The Granny Smith made a wonderful Sorbet and Apple soup, the Boskop a salad and the filling of tiny pastry bags.
recipe for the apple sorbet and soup:
2 Granny Smith
1 juice of a lemon
5 tbsp liquid of 50 g sugar with 50 ml water, a piece of lemon peel and 1/3 of a vanilla pod
Bake some pastry shells to serve the apple sorbet in.
Prepare the sugary liquid first- you can do this days ahead and store them in a jar with a lid.
Cut the Granny Smith and get the seeds out, do not peel them. Cut them into chunks and with the lemon juice and the sugary liquid blitz them up until you have a smooth green puree.
You can either put it directly into the freezer, but you have to give it a good stir every 45 min. But use an ice cream maker and churn it until it has the consistency of a sorbet.
The soup is nothing else but liquid sorbet, so no work at all.
recipe for the apple bags and salad:
200 ml South Tyrolian apple schnaps
5 tbsp raisins soaked in that schnaps
2 Boskop apples
1 juice of a lemon
5 pieces of Filo dough or homemade Strudel dough
1 tbsp vanilla pudding powder
Soak the raisins over night in the Schnaps.
Cut the apples into 1 cm pieces and mix them with the lemon juice and the drained raisins.
Either make the Strudel dough or use Filo Pastry dough
Cut that into 6 15 x 15 cm pieces, get a bit of pudding powder in the middle and place 1 tsp of apple raisin mix on top.
Fold the dough like a bag and tye a string around the top. Brush with egg wash.
Bake at 180 C for 20 min.
Get all 4 different apple versions together on a plate and serve