The term mendiant originally refers to the mendicants, or members of Christian religious orders, who depended on alms for sustenance (Latin root mendīcāre: to beg).*  It is from this root that the French confection arose around Christmas time, consisting of a chocolate disc with four different colored dried fruits and nuts representing the four orders of monks by their different colored robes: almonds for Carmelites, figs for Franciscans, raisins for Dominicans and hazelnuts/walnuts for Augustins.*  Instead of making chocolates, I decided to make a dessert variation on this concept, adding apples and pomegranate seeds into the mix. This is a delicious and relatively healthy (and gluten-free) alternative to your standard Christmas pies and cakes, plus it can be made well in advance…

Difficulty:

Prep Time:  30 min.

Cook Time:  1 hr. 15 min.

Serves 4

Ingredients:

3 ea.           Honeycrisp Apples, (large) washed

6 T (90g)    Dark Brown Sugar

½ c. (100g) Apple Cider (or Natural Apple Juice) + ¼ c. for plumping raisins

½ tsp.        Cinnamon

½ ea.         Vanilla Bean, split or ½ tsp. Pure Vanilla Extract

1 ea.          Lemon, zested & juiced

4 T (60g)    Butter

1 pinch      Fleur de Sel

½ c. (50g)   Raw Almonds, coarsely chopped

½ c. (50g)   Raw Walnuts, coarsely chopped

1/3 c. (50g) Raisins (purple), plumped in ¼ c. hot Apple Cider, then drained

1/3 c. (50g) Pomegranate seeds

Technique:

-Preheat oven to 375˚F.

-With a sharp spoon or a butter curler, remove the core of 2 apples (about 2 ½” wide cavity, ½” from bottom of apple). 

-Add enough lemon juice to coat the inside of each so they don’t oxidize (turn brown).

-Peel and dice the remaining apple into ½” cubes, and gently toss in 1 tsp. lemon juice.

Caramel Sauce:

-Bring to a simmer then cook for 1-2 minutes.  Add butter, one tablespoon at a time, swirling around in syrup to melt without boiling.

-Check consistency of sauce.  If too thick, add a little water, if too thin, cook a little longer.  Remove vanilla bean and set aside half the sauce for later.

Filling:

-Divide the mixture evenly among cored apples, and add to 375˚F oven for 45 minutes, checking and turning occasionally.

1. -Remove carefully from dish, as the apple will be very tender and you don’t want to break it. 
   

2. -Cut apples in half and serve with warmed caramel sauce (heat in microwave for 15+ seconds until it bubbles) and vanilla ice cream or frozen yogurt. oFor an extra step, make a vanilla pate sucrée (sweet pie crust) and serve with ice cream on top as a deconstructed apple tart!