Apple Crisps

cooking
Written By Judy Doherty, MPS, PCII

2014-04-12 14.58.20 2014-04-12 15.01.03Here is a delicious way to serve crispy apple slices as a garnish for your next masterpiece dessert or as the dessert itself.

Ingredients:
Simple Syrup:1 cup sugar1 cup water
Directions:
  1. Bring water to a boil.
  2. Add sugar and remove from heat.
  3. Allow to cool to use as simple syrup to moisten sponges.
To make apple crisps or pear crisps for garnish:1 apple or pear
Directions:
  1. Slice whole apples or pears on mandolin so they are the thickness of cover stock paper. Very thin. Do not peel or core.
  2. Remove seeds.
  3. Poach one minute in simple syrup.
  4. Bake flat on silicon sheet or parchment paper in 200-250 degree oven for 30-45 minutes or until brown.
  5. Remove from silicon sheet and keep flat or bend. Store in dry place in covered container.
  6. Use for garnish on yogurt, fruit, cereal, and frozen yogurt. The apple crisps are also great when served as a snack.

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Judy Doherty, MPS, PCII

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. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

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 nutritional science and Dietary Guidelines 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.

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