Ingredients:

Yield: 8 Servings

Trockenbeerenauslese and Thyme Sorbet

1/2-qt. water
4 oz. sugar
1 qt. TBA Riesling
1 tsp. crushed fresh thyme leaves

Directions:

1. Stir water and sugar in heavy medium saucepan over a medium heat until sugar dissolves.
   
2. Increase the heat and bring to boil, then allow to cool to room temperature.
   
3. Add thyme and TBA and allow to stand and infuse for 6 hours.
   
4. Pass through a fine sieve and process the sorbet mixture in an ice cream maker (according to the manufacturer's instructions).

Caramelized Apple Tart

Ingredients:

12 Fuji or Gravenstein apples, peeled, cored and quartered
6 oz. butter
1-1/2 cups sugar
juice of one lemon
1 sheet puff pastry, 1/8-inch thick by 10 inches wide and 15 inches long, frozen

Directions:

1. Preheat oven to 425 degrees F.
   
2. In a 12 inch sauté pan, warm the butter until just about to brown.
   
3. Add apples, lemon juice and sugar and cook at high heat until caramelized. You'll need to stir or toss the apples regularly, taking care not to burn yourself on the caramel.
   
4. Meanwhile, cut the puff pastry into the shape of a "12" in a plate using the plate as the template. Use the scraps from the trim to make borders on the pastry circle.
   
5. As the apples caramelize, place the pastry circle over the top and place the pan in the oven. Cook until the pastry is browned and the caramel is bubbling inside (about 15 minutes).
   
6. Place the 12 inch plate over the top of the pan and flip it upside down (the pastry is on the bottom with the caramelized apples on top) and the whole thing is now on the plate.
   
7. Pop off the sauté pan and set aside.
   
8. Serve warm with TBA sorbet.

Chef's note: Wear a long-sleeve shirt when you do this and protect yourself further with towels on your arms. No bare feet!

Resource

The Little Nell
675 East Durant Ave.
Aspen, Colo.
970-920-4600
www.thelittlenell.com