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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Apple Bagatelle
Ingredients
| 1/3 | store-bought Angel Cake |
| 40 ml (8 tbsp) | Cataphard Orchards Apple Syrup |
| 240 ml (16 tbsp) | vanilla pudding |
| 5-6 | Cortland apples |
| raspberries |
Method
To make the Apple Sauce:
1. Peel and chop apples.
2. Bake in microwave for 8-9 minutes
3. Remove dish from microwave and mash apples with a potato masher.
4. Return apples to microwave and bake for another 8 minutes.
5. Add apple syrup to taste.
To make the Bagatelle:
1. Cover the bottom of a baking dish with the apple sauce mixture.
2. Cut angel cake into small cubes and place on top of apple sauce.
3. Generously drizzle cake with apple syrup.
4. Cover with vanilla pudding.
5. Decorate with raspberries on top as a finishing touch!
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