Рецепт Poached Apple with Sweet and Sour Beets
We just spent a week in Warsaw. Our hotel served a wonderful breakfast and we tried out different several different restaurants - a burger at the Hard Rock Cafe, sushi, a couple of English pubs, and as just before we caught our train, we had fantastic lunch at Moulin Rouge, a restaurant in the mall between our hotel and the train station. I loved the beets they served and was confident I could duplicate the dish at home. The beets had a subtle sweet and sour flavor and were served on top of a thick slice of cooked apple.
I love a vertical presentation and can think of many occasions to serve this. It has a real autumnal feel and would be the perfect as something new and different for Thanksgiving.
Ingredients
- 2 beets (approximately 2 pounds total)
- 2 tablespoons butter
- 1 small onion, diced
- 1/3 cup vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Granny Smith apples
- apple juice
- 1/4 cup seedless blackberry preserves
Directions
Trim the top and bottom of the beets, peel, and grate
Melt butter in a large saucepan, add onions and cook until they just begin to brown
Add the beets, vinegar, sugar, salt and pepper, cover and cook over medium-low heat until the beets are tender, 35 - 45 minutes, stirring occasionally
While the beets are cooking, slice the apples in half crosswise, remove the core and if necessary, trim a bit from the top and bottom to give your apple halves a flat, stable base
Place the apples in a pan and add about half an inch of apple juice, bring to a boil, reduce heat and simmer, turning once, until the apple is tender, about 15 minutes
Stir the blackberry preserves into the beets and heat until melted (if you can't find seedless, heat the blackberry preserves or jam and strain out the seeds)
Serve the beets on top of an apple half
Serves: 4