--> Fall is apple time and Wolfgang Puck has them sautéed with cinnamon and ginger, nestled in a crisp wrap. Don't forget the Cranberry Caramel Dipping Sauce!

Ingredients

Directions

1. Peel, core and cut the apple into 1/2 inch squares.

2. In a 1 quart sautée pan add the sugar stir till caramelized.

3. Add apples and sautée.

4. Add butter, cinnamon, ginger, nutmeg, and scraped 1/2 vanilla bean.

5. Add Calvados Brandy or apple juice

6. Cook for 2 minutes, tender.

7. Remove from heat and add 1 Tbsp. sugar 1 Tsp. lemon juice and pinch of salt.

8. Scoop out 1/2 of the sautéed apples with all of the liquid.

9. Place in a food processor.

10. Process fairly smooth, then add raisins.

11. Remove "apple puree" from food processor and combine with the remaining apples.

12. Fold together.

13. Reserve until ready to roll up spring rolls.

14. Place the spring roll wrappers down on the table with the point facing you.

15. Spoon 3 tablespoons of apple compote in a line 2 inches from the bottom point.

16. Fold up the spring roll.

17. Fry in 350 degree oil for 2 minutes.

18. Remove from oil, place on towels.

19. Dust with confections sugar.

Serve with Cranberry Carmel Dipping Sauce.

Cranberry Caramel Dipping Sauce

Directions

1. In a quart saucepot combine the sugar, water, and lemon juice.

2. Stir till dissolved.

3. Place over a medium heat cook till blond in colour.

4. Meanwhile pour the cranberry juice, orange juice and star anise in a small saucepot.

5. Place over medium heat and stir reducing to 1/2 cup.

6. When the sugar reaches blond colour, remove from heat and add the reduced juice.

Recipes copyright 1999 Wolfgang Puck.

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