Squares with Hazelnut Currant Sauce
Winner - Joanne's Creative Catering, Joanne MacDonald
Base and Topping:
• 2 cups all purpose flour
• 1 cup butter
• 3/4 cup finely chopped hazelnuts
• 1/4 cup icing sugar
• 1/4 cup brown sugar
Preheat oven to 350°F.
Combine all ingredients in food processor and blend until mixture is crumbly.
Reserve 1 1/4 cups for topping. Place remaining mixture into an ungreased
9 x 13" baking dish. Bake for 5 minutes. Remove from oven.
• 8 - 10 medium Nova Scotia apples (peeled, cored and thinly sliced
• 1/2 cup butter
• 1/2 cup liquid honey
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 2 tbsp. flour
Melt butter in a large non-stick
pan over medium heat. Add honey, spices and flour. Whisk mixture
until it thickens slightly, add apples. Toss gently and cook for
3-4 minutes, stirring occasionally. Remove apples with tongs and
evenly place on hazelnut base, reserve as much liquid in pan as possible.
Set pan aside, do not discard sauce. Evenly sprinkle reserved topping
over apples. Bake in 350°F oven for 25-30 minutes until topping is
golden brown. Remove from oven, place on wire rack to cool slightly.
Cut into 12 squares.
Hazelnut Currant Sauce:
• 2 cups low-fat plain or vanilla yogurt
• 3/4 cup currants
• 1/2 cup hazelnut liqueur extract (not the pure extract)
Place pan with reserved apple
sauce mixture over medium heat, gradually add and whisk in: yogurt, currants
and liqueur extract. Mix until well combined and cook for approximately
3-4 minutes. Allow to cool.
Place individual square on
plate, drizzle sauce over square, garnish with fresh whipped cream, cinnamon
stick and a fresh apple blossom. Makes 12 large portions.
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