Here's what I would do (unfortunately, not T&T)
Baked base of sablés cookie (see link) in a diameter slightly bigger than apple diameter. The eggwash should help keep them from getting soggy. You can bake these ahead, but keep in tin.
Peel, core apples, slice into 1/4" slabs. Saute until slightly soft in butter, sugar, seasoning. Drain, but keep juices.
Reduce organic apple juice to thick syrup. Add saute juices.
Make caramel.
Before event, lay one slice of sauteed apple on one cookie, lightly drizzle with caramel, cross with drizzle of thickened apple juice.
Consider the possibility of adding Calvados--although I'm always iffy on booze in desserts affecting the overall taste.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=222793
Baked base of sablés cookie (see link) in a diameter slightly bigger than apple diameter. The eggwash should help keep them from getting soggy. You can bake these ahead, but keep in tin.
Peel, core apples, slice into 1/4" slabs. Saute until slightly soft in butter, sugar, seasoning. Drain, but keep juices.
Reduce organic apple juice to thick syrup. Add saute juices.
Make caramel.
Before event, lay one slice of sauteed apple on one cookie, lightly drizzle with caramel, cross with drizzle of thickened apple juice.
Consider the possibility of adding Calvados--although I'm always iffy on booze in desserts affecting the overall taste.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=222793