Apple cake, pecan butter, bourbon creme anglaise, toasted oats, cream
The cake has apple sauce and diced apples in it. It is layered with a homemade pecan butter, just like peanut butter, different nuts. I poached raw pecans in milk for a few hours to soften them up. Then I pureed them with some salt and grape seed oil.
The creme anglaise, a thin egg and cream custard, was made with vanilla beans and Wild Turkey Bourbon. And the oats were toasted with chopped pecans, cinnamon and brown sugar. A dab of vanilla whipped cream finished the dish.