I am making an intermezzo for a 7-course dinner with friends. Each course has to contain apples (a la iron chef). Any ideas for an apple intermezzo? I was thinking about a crabapple-highbush cranberry (a wild berry here in Alaska) sorbet.
I ended up making an apple sorbet with local sour apples, as well as a crabapple/highbush cranberry/nagoonberry sorbet. I took the advice and used honey as a sweetener. A photo of the dish is below:
When I made cranberry jam, I sweetened with a little honey. However, if this is a palate cleanser, you really don't want it very sweet anyway. Sounds yummy.
Sounds like a good combo. They both sound painfully sour. How will you sweeten them? Honey, perhaps?
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