Slow-Baked Honeycrisp Apples
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For apples: Position rack in center of oven and preheat to 300°F
2
Butter four 3/4-cup custard cups or ramekins
3
Line rimmed baking sheet with parchment paper
4
Mix sugar, ginger, and coriander in small bowl
5
Peel apples, halve through stem end, and remove core
6
Slice apple halves crosswise into 1/8-inch-thick slices
7
Place thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with melted butter
8
Sprinkle about 1/2 teaspoon sugar mixture over each, then sprinkle very lightly with orange peel
9
Repeat layering apple slices, brushing with melted butter and sprinkling with sugar mixture and orange peel until all apples, butter, sugar mixture, and peel are used (there will be about 8 or more layers of apples in each custard cup and cups will be very full)
10
Cover tops of cups with plastic wrap, then foil
11
Using small sharp knife, pierce 4 holes through foil and plastic wrap of each to allow steam to escape
12
Place cups with apple mixture on prepared baking sheet
13
Place 1 empty custard cup or ramekin atop each to weigh down
14
Bake apple mixture until very soft and reduced in volume by about half (some of melted butter may spill out onto baking sheet), about 2 hours
15
Remove empty custard cups
16
Transfer cups with apple mixture to rack and cool at least 20 minutes
17
DO AHEAD: Can be made 1 day ahead
18
Cover with foil and refrigerate
19
Rewarm, uncovered, in 300°F oven until just warm, about 15 minutes
20
Position rack in center of oven and preheat to 300°F
21
Butter four 3/4-cup custard cups or ramekins
22
Line rimmed baking sheet with parchment paper
23
Mix sugar, ginger, and coriander in small bowl
24
Peel apples, halve through stem end, and remove core
25
Slice apple halves crosswise into 1/8-inch-thick slices
26
Place thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with melted butter
27
Sprinkle about 1/2 teaspoon sugar mixture over each, then sprinkle very lightly with orange peel
28
Repeat layering apple slices, brushing with melted butter and sprinkling with sugar mixture and orange peel until all apples, butter, sugar mixture, and peel are used (there will be about 8 or more layers of apples in each custard cup and cups will be very full)
29
Cover tops of cups with plastic wrap, then foil
30
Using small sharp knife, pierce 4 holes through foil and plastic wrap of each to allow steam to escape
31
Place cups with apple mixture on prepared baking sheet
32
Place 1 empty custard cup or ramekin atop each to weigh down
33
Bake apple mixture until very soft and reduced in volume by about half (some of melted butter may spill out onto baking sheet), about 2 hours
34
Remove empty custard cups
35
Transfer cups with apple mixture to rack and cool at least 20 minutes
36
DO AHEAD: Can be made 1 day ahead
37
Cover with foil and refrigerate
38
Rewarm, uncovered, in 300°F oven until just warm, about 15 minutes
39
For topping: Whisk all ingredients in medium bowl until soft peaks form
40
Spoon cream atop apple mixture in each cup
41
Whisk all ingredients in medium bowl until soft peaks form
42
Spoon cream atop apple mixture in each cup