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Photo: Paul Brissman
Try this recipe for poached apples with white chocolate and fennel cream for a dessert that's pleasantly light, fruity and perfect for the end of summer.

Nils Noren is the Vice President, Restaurant Operations for the Marcus Samuelsson Group (full disclosure: Samuelsson is a co-founder of Food Republic). This fall, Noren will release a cookbook in Swedish, 10 Techniques, 100 Recipes. Here, he gives us a sneak peek (albeit in English). Follow him on Twitter at @nilsnoren.

“I try to use fresh ingredients as much as I can, but sometimes frozen berries are a better option. For this raspberry poached apples recipe, I use frozen raspberries because they will be pureed — often, frozen berries and fruits are picked in peak season and have better flavor than fresh products that are out of season,” says Noren.

Following the recipe for the white chocolate and fennel cream that tops the dessert will yield a pretty large volume (“you can cut the recipe in half but it makes it actually harder to make,” according to Noren). But we’re sure you’ll be able to find a use for the delicious leftovers.