Braised And Brûléed Apples With Ice Cream
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
64
Spice
47
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
Apple Cider (unfiltered)3 cup
Pure Maple Syrup4 tbsps
Unsalted Butter2 tbsps
Apple Cider Vinegar1 cup
Heavy Cream1 cup
SugarDirections:
1
Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter
2
Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer
3
Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20–25 minutes; set aside
4
Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside
5
Bring liquid in pot to a boil over medium-high heat
6
Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15–20 minutes
7
Add cream and stir until sauce is smooth
8
Reduce heat to low and keep sauce warm in pot while you brûlée the caramel apples
9
Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brûlée them under the broiler, about 3 minutes)
10
To serve, scoop ice cream into bowls; place an apple half, brûléed side up, in each
11
Drizzle with warm caramel sauce and top with some nuts
12
Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter
13
Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer
14
Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20–25 minutes; set aside
15
Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside
16
Bring liquid in pot to a boil over medium-high heat
17
Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15–20 minutes
18
Add cream and stir until sauce is smooth
19
Reduce heat to low and keep sauce warm in pot while you brûlée the caramel apples
20
Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brûlée them under the broiler, about 3 minutes)
21
To serve, scoop ice cream into bowls; place an apple half, brûléed side up, in each
22
Drizzle with warm caramel sauce and top with some nuts
23
Do Ahead Apples can be braised 1 day ahead
24
Let cool in liquid, then cover and chill
25
Reheat over low before continuing
26
Apples can be braised 1 day ahead
27
Let cool in liquid, then cover and chill
28
Reheat over low before continuing