Frozen Apple Towers with Warm Sautéed Apples and Raisins

This presentation incorporates a theme that is quite prevalent today, that of stacking or layering the components of a dish before serving it to the guest. This idea is illustrated in numerous trend-setting offerings by pastry and hot kitchen chefs alike, often with the title of “napoleon of this” or “napoleon of that.” Unfortunately, many of the creations pictured in magazines and cookbooks are simply unservable—they are designed purely for the camera and would never survive if they actual