Here is a delicious way to serve crispy apple slices as a garnish for your next masterpiece dessert or as the dessert itself.
1 cup sugar
1 cup water
- Bring water to a boil.
- Add sugar and remove from heat.
- Allow to cool to use as simple syrup to moisten sponges.
1 apple or pear
- Slice whole apples or pears on mandolin so they are the thickness of cover stock paper. Very thin. Do not peel or core.
- Remove seeds.
- Poach one minute in simple syrup.
- Bake flat on silicon sheet or parchment paper in 200-250 degree oven for 30-45 minutes or until brown.
- Remove from silicon sheet and keep flat or bend. Store in dry place in covered container.
- Use for garnish on yogurt, fruit, cereal, and frozen yogurt. The apple crisps are also great when served as a snack.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.