Monday, October 9, 2017

Product Review: Revol and Tipsy Apple Pear Dessert Recipe

I recently had the pleasure of baking in a beautiful piece of Revol from their Les Naturels line. This porcelain bakeware is definitely my style.

I had been longing for a piece, and when I asked Amelie at Revol if she would send me bakeware, she sent the exact piece that I wanted. When it came, I felt like a kid at Christmas.

I feel that a little history will help you better appreciate this superior bakeware. With a long lineage dating back to 1768, Revol has kept their business steeped in heritage and longevity on the same lands where it originated. Due to their generational ownership and numerous honorable mentions for their history and heritage, they are one of the few elite that belong to the Henokeins Association. They have earned the EPV label in 2012, and the Family Sage prize by BFM Business. Throughout history, they have successfully held high standards while adapting to the times. 

Included in their business, Revol has made advertising products, vials for Lamp Berger (which I adore), culinary pieces for both air and train travel companies, and various bottles for whisky and cognac brands (which I would also love to own)

From DrĂ´me to Lyon, Revol uses only the most superior sands, clays, and especially kaolin deposits which produce more heat and flame-resistant pieces. This bakeware can go from the freezer, to the microwave, to the table, and then the dishwasher. It is as beautiful as it is functional.

I decided on this Tipsy Apple Pear Dessert for my first dish. It turned out better than I thought it could. It didn't stick, baked evenly, and cleaned up so easily that I could have just wiped it out with a paper towel. 

Peel, core, and slice apples and pears into a bowl.

Squeeze lemon juice over the top.

Sprinkle in Amaretto.

Add flour, sugar...
and spices. Mix and set aside.

Roll almond paste to the size of your pan.

Melt butter and start to layer your phyllo dough across the bottom, overlapping the sides. 

Brush butter between each piece and up the sides.

Fit the almond paste on top of the buttered dough.

Add a few more layers of phyllo, buttering between sheets. 

Fill with apple/pear mixture.

Fold the over-hanging sides toward the center, over the filling. Keep buttering.

Cover with more dough. Fold the extra length down into the edges. If you have any butter left over, slather it over the top.

Bake in a 350* oven for 1 hour and 20 minutes, until it's golden and crispy on top. Yes, you heard that right! This bakeware is like a warm hug for whatever it bakes. It heats evenly from the edges to the center. There are no over-baked edges or under-baked centers.

Serve warm or cold. The beauty of it's heat-retaining make-up is that it will stay warm for a long time on your table. Leisurely enjoy your masterpiece.

The Revol glaze makes dishing very easy. My dessert slipped right out. It's beautiful enough to serve from, and functional enough to store in your refrigerator. Just cover the top with a wrap.

Click here to buy your own, or to give as a thoughtful gift: Revol

Tipsy Apple Pear Dessert:
  • 4 apples; a mix of red and green is best. If you have 4 of the same apples, use them
  • 4 pears; use the same rule as with the apples
  • juice of 1/2 lemon
  • 2 T Amaretto; or substitute 1 t almond extract
  • 1/2 C all-purpose flour
  • 1/4 C sugar
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ground rosemary
  • 3/4 t kosher salt
  • *
  • 8 sheets thawed phyllo dough 
  • 1/3 C melted butter
  • 8 oz almond paste rolled out to fit the bottom of the bakeware
  1. Peel and core apples and pears into a large bowl
  2. Add lemon juice and Amaretto
  3. Mix in flour, sugar, and spices; set aside
  4. Melt butter
  5. Layer 2 sheets of phyllo in the bakeware brushing each with butter, overlap the edges outside of your bakeware
  6. Top with rolled almond paste
  7. Continue to alternate butter with 2 more sheets of phyllo, hanging edges over the side
  8. Pour apple/pear mixture over the top
  9. Continue to alternate butter with 2 more sheets of phyllo, hanging edges over the side
  10. Fold the hanging edges over the filling toward the center
  11. Lay 2 more sheets of phyllo over the top, buttering in-between. 
  12. The sheets will be too long. Tuck the excess into the sides.
  13. Brush any leftover butter over the top and edges
  14. Bake at 350* for 1 hour and 20 minutes.
  15. Cool 10 minutes before cutting. It will still be warm when you cut to serve.

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