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up!’s online recipe, an exclusive from the June 2007 issue, compliments of Chef Andrew Stigant, of Grand Pacific Hotel in Victoria, B.C.
INGREDIENTS
1 frozen puff pastry sheet, thawed
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
200 ml Tugwell Creek Wassail Blush Sack Mead (reduced by half)
Marinate in mead seven to nine Gala apples, peeled, quartered, and cored
Well-seasoned 10-inch cast iron skillet
INSTRUCTIONS
Preheat oven to 425°F.
Roll pastry sheet into a 101/2-inch square.
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