Published: Friday, January 16, 2004 at:8:34 PM




Recipes from Bitter End
From Executive Baker Winston Butler
Stuffed Apple with Strawberry Couli

Bing in comparison with the satisfaction one gets from the excitement and comments from the guests. Whether it’s on a bride’s special day, a child’s birthday, a couple’s anniversary or for someone with special dietary needs, it generates a sense of pride and a big smile knowing you have made a difference in someone’s life. With this in mind I would like to share a dessert I did for a guest with gluten intolerance.

Stuffed Apple With Strawberry Couli

Ingredients
1 Granny Smith apple

2 tablespoons raisins

1 tablespoon shredded coconut (sweetened)

1 pinch of cinnamon

1 teaspoon crème de cocoa

Method:
Core apple, leaving it with some of the bottom intact. Blend all ingredients together and stuff apple. Place on a tray and bake in oven at 350°F for approximately 10 minutes. Watch closely so as not to over bake. Apple is done when it feels tender.

Strawberry Couli

Ingredients
4 ounces strawberries sweetened with sugar as desired and frozen

Nondairy whipped topping (optional)

Method:
Blend strawberries in a food processor until smooth. Place on a plate and pipe nondairy whip topping along outer edge of sauce using a pastry bag fitted with a star tube. Place hot apple in center of Couli and serve. Enjoy!

We continually add recipes to North Soundings Online. To see what has been added since this issues was published go to our master list of recipes: Recipes from Bitter End Yacht Club.