Summary

Ingredients

For the parfait:

• 100 g sultanas
• 50 ml boiling water
• 4 tablespoon whiskey
• 2 small apples, sour
• 2 tablespoon sugar
• 1 tablespoon butter
• 20 g almond sticks or pine nuts
• 1 pinch cinnamon
• 4 tablespoon apple juice
• 40 g marzipan
• 2 egg yolks
• 250 ml whipped cream

For the dough:

• 40 g butter
• 40 g suar
• 40 grams flour
• 2 tablespoon almond (s), sliced or ground
• 1 teaspoon orange peel, untreated, grated

For the compote:

• 2 orange (s)
• 1 tablespoon orange liqueur

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Instructions

1. Parfait:
2. Soak the sultanas in the boiling water and the whiskey and let them steep for about 1 hour.
3. Peel, quarter and core the apples and cut into thin slices.
4. Caramelize the sugar in a pan. Add the apple slices and butter and roast in them, add the almond sticks (or pine nuts) and season with the cinnamon. Fry everything lightly. Top up with the apple juice and let it boil down until the apples are soft, then roughly mash and allow to cool.
5. Pluck the marzipan into small pieces and whip the egg yolk until thick and creamy. Whip the whipped cream until stiff.
6. Add the apples to the egg mixture. Fold in the cream and 60 g of the drained whiskey sultanas with the whisk. Pour the mixture into small molds (if necessary, cover with cling film beforehand, it will then be easier to turn over), cover with cling film and freeze for about 4 hours.
7. Cookies:
8. Knead all ingredients together and chill the dough for 1 hour. Roll the dough into small balls, place on a baking sheet lined with baking paper and press flat.
9. Bake at 190 ° C for approx. 8-10 minutes.
10. Let cool on the baking sheet until hard.
11. Oranges:
12. Fillet the oranges, catching the juice that runs out. Marinate the orange fillets with the juice and orange liqueur until serving.
13. To serve, turn the parfait out of the molds, garnish with the almond and orange biscuits, the remaining whiskey raisins and the orange fillets.