Ingredients:
6 Medium Pink Lady Apples
3 cups apple cider (fresh and local if possible)
1 tsp cinnamon
1 1/2 cups crushed walnuts
1 pint fresh organic blueberries
2 cups raw cashews
2 tbsp agave
1 tsp vanilla extract
1/2 cup water
"cooking" time: 2 1/2 hours
serves 6 - 8 people
Directions:
*Prep cashews for whipped cream by soaking them in water for 2 hours.
Apples - Peel apples length wise in a cube fashion leaving peels on. Lay apple slices in a pyrex spreading them evenly around the surface. Add 1 tsp of cinnamon to 3 cups apple cider, mix and pour over apple slices. Cover the pyrex with plastic wrap and set aside for 2 hours at room temperature.
Crushed Walnuts - Using the back of a large spoon crush the walnut pieces in a plastic bag until your reach a soft flour texture. Remove from bag and pour into a small bowl and set aside.
Whipped cream - In a food processor combine 2 cups presoaked raw cashews, 2 tbsp agave, 1 tsp vanilla extract with 1/4 cup water. Stop frequently to stir contents helping them move along. After blended slowly add the remaining 1/4 cup water until the whipped cream is light and fluffy.
*** Now for the fun part... time to assemble your apple napoleon! ***
On the center of the plate of your choice, place a dollop of whipped cream. Take one apple shaving from pyrex and place on crushed walnuts dusting both sides. Place on top of the dollop of whipped cream and continue layering with more walnut dusted apples until the height reaches about 2 inches. Place a hardy spoonful of whipped cream on the top of apple tower and finish with fresh (pre-washed) blueberries.
Photo credit: Sayf Khidir
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