Stuffed Apples with Corsican Chestnut Cream, Glazed Chestnut Crumbs, and Souffled Meringue

Ingredients:

For the stuffed apples:

• 4 apples (Reine des Reinettes or Rubinette for their texture and flavor balance)
• 150g Corsican chestnut cream
• 30g butter
• 2 tablespoons chestnut liqueur (e.g., "Châta" from Corsica)
• 1 tablespoon brown sugar
• Glazed chestnut crumbs (4-6 glazed chestnuts, finely chopped)

For the caramelized apple cubes:

• 1 apple (e.g., Granny Smith or another tart variety)
• 30g butter
• 2 tablespoons powdered sugar

For the souffled meringue:

• 2 egg whites
• 100g powdered sugar
• 1 pinch of salt
• 1/2 teaspoon white vinegar or lemon juice
• 2 tablespoons icing sugar

For the garnish:

• Glazed chestnuts (whole or chopped)
• Icing sugar (for finishing)
• Fresh mint or rosemary leaves (for the final touch)

Preparation:

1. Prepare the stuffed apples:

• Wash the apples and, using an apple corer, remove the cores, leaving the bottoms intact to hold the stuffing.
• In a pan, melt the butter, add the brown sugar, and let it lightly caramelize.
• Stuff the apples with the chestnut cream, mixing it with the chestnut liqueur for added richness.
• Place the stuffed apples in an oven-safe dish and pour the caramel syrup (butter and sugar) over them.
• Bake: Cook in a preheated oven at 180°C (350°F) for 25 to 30 minutes until the apples are tender. Be sure to baste the apples regularly with their own syrup during baking.

2. Prepare the caramelized apple cubes:

• Cut the apple into small cubes.
• In a pan, melt the butter and add the apple cubes.
• Sprinkle with powdered sugar and caramelize over medium heat until tender and golden, turning them gently to prevent burning.
• Once caramelized, let them cool slightly and mix the caramelized apple cubes into the chestnut cream before stuffing the apples.

3. Prepare the souffled meringue:

• Whisk the egg whites with a pinch of salt and a small amount of vinegar or lemon juice. This stabilizes the egg whites.
• Gradually add the powdered sugar, one spoonful at a time, and continue whisking until the meringue is firm and glossy.
• Using a piping bag, pipe the meringue on top of the stuffed apples, forming elegant swirls or domes.
• Grill the meringue: Place the apples under the broiler for 2-3 minutes to brown the meringue (or use a blowtorch for a more precise effect).

4. Plating:

• Place the stuffed apples onto individual plates.
• Sprinkle each apple with pieces of glazed chestnuts for added crunch and sweetness.
• Dust with icing sugar to add shine to the presentation.
• Garnish with fresh mint or rosemary leaves to add freshness and color to the dessert.

Presentation Tips:

• Highlight the souffled meringue by shaping it elegantly into swirls or domes, showcasing its lightness.
• Use white plates to let the colors of the apples and chestnuts stand out. You can also add some edible flowers for an even more refined touch.
• Serve with a red fruit coulis or chestnut syrup to create a visually appealing and tangy contrast.

Tasting Notes:

This dessert is an explosion of refined Corsican flavors. The chestnut, the tartness of the caramelized apples, and the light meringue harmonize perfectly, creating a rich, textural experience. The addition of caramelized apple cubes not only balances the flavors but also adds a unique texture that beautifully complements the sweet chestnut cream and the crunch of the glazed chestnuts.

Pairing suggestion: A Muscat from Cap Corse or a Corsican natural sweet wine would pair wonderfully with this delicate and sweet dessert.

For an extra authentic touch, you can prepare your own chestnut cream by following this traditional recipe:

Ingredients:

• 1 kg of chestnuts
• 1 kg of sugar
• 1 vanilla bean

Preparation:

1. Score the chestnuts and cook them in boiling water for 5 minutes.
2. Drain the chestnuts, remove the shells and skins.
3. Pass the chestnuts through a sieve to create a puree.
4. In a pot, make a syrup with the sugar and 500ml of water.
5. Add the chestnut puree to the syrup along with the split vanilla bean.
6. Cook over moderate heat for 20 minutes, stirring constantly.
7. Let it cool and store in sterilized jars.

This homemade chestnut cream will bring an authentic flavor to your dessert.

For a perfect accompaniment, serve this dessert with a Muscat from Cap Corse, which will perfectly complement the flavors of chestnut and apple.