Holiday entertaining: Gingerbread w/apple compote recipe from pastry chef Emily Luchetti, Waterbar

November 20, 7:44 AMSF Restaurant ExaminerDina Brooks

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 Waterbar Restaurant executive pastry chef Emily Luchetti

Just in time for the holidays, renowned pastry chef Emily Luccheti of Waterbar Restaurant is graciously sharing her family's favorite recipe for Gingerbread with Apple Compote and Apple Sabayon with Examiner.com readers.  Luccheti says the sweetness of the baked apples and the crisp spices in the gingerbread are a perfect marriage.  And to make this recipe even sweeter, this dessert can be made a day or two in advance, leaving more time to enjoy the holidays.

In addition to working at Waterbar, Luccheti is also the executive pastry chef at Farallon.  She is the author of five cookbooks including:  Star Desserts, Four Star Desserts, A Passion for Desserts, A Passion for Ice Cream and Classic Stars Desserts.  She contributed to The Revised Joy of Cooking and created the dessert recipes for The Farallon Cookbook.

Gingerbread with Apple Compote and Apple Sabayon

Ingredients for the Gingerbread:

• 1 cup molasses
• 1 1/2 cups boiling water
• 1 teaspoon baking soda
• 8 tablespoons unsalted butter, softened
• 1 cup firmly packed brown sugar
• 1 large egg
• 2 teaspoons ground ginger
• 1 1/4 teaspoons ground cinnamon
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt

 Directions:

1.  Preheat the oven to 350 degrees. Grease all sides and bottom of a nine by 13-inch pan.

2.  Mix molasses, boiling water and baking soda together in a large bowl. Cool to room temperature.

3.  With an electric mixer, beat the butter and brown sugar until light; mix in the egg.

 4.  Sift together the ginger, cinnamon, flour and baking powder. Add salt.

5.  In three additions, alternately add dry ingredients and the molasses mixture to the butter mixture.  Mix thoroughly after each addition to make sure there are no lumps.

 6.  Spread batter into the prepared pan.  Bake 30 minutes or until a skewer inserted in the middle comes out clean. Cool before cutting.

Ingredients for the Apples:

• 7 medium apples (Fuji, Golden Delicious, Braeburn)
• 1/2 cup sugar
• 2 tablespoons (approximately) apple juice
• 1 tablespoon lemon juice
• Pinch kosher salt

 Directions:

1.  Peel, core and slice the apples 3/16-inch thick. 

2.  Cook the apples with remaining ingredients until apples are soft but still hold their shape.  If the liquid evaporates before the apples are cooked, add more apple juice.

Ingredients for the Apple Sabayon:

• 8 large egg yolks
• 1/2 cup sugar
• Pinch kosher salt
• 3/4 cup sparkling apple cider
• 1 cup heavy (whipping) cream

 Directions:

1.  Fill a medium bowl two-thirds with ice and water to make an ice bath.

2.  Fill a medium pot one-third full of water and bring it to a low boil.

3.  In a stainless steel bowl, whisk together the egg yolks, sugar, salt, and sparkling apple juice until smooth.

4.  Place the bowl over the pot of water and cook, whisking constantly, until thick, about 2 minutes.

5.  Place the bowl in the ice bath.  Cool, whisking occasionally until at least room temperature.  Remove the bowl and discard the ice bath.

6.  Whip the cream until soft peaks form.

7.  Fold cream into the apple mixture.

 8.  Refrigerate until you are ready to serve.

 9.  Serve the gingerbread with the apples (warm or room temperature) and the apple sabayon.

(Photo credit:  Sheri Giblin)

For more info:  Waterbar.  399 The Embarcadero.  415.282.9922.