Caramelized Apples With Dried Cherries Over Ice Cream Recipes

HOW TO MAKE CARAMELIZED APPLES

Steps:

• Use crisp apples. Make sure you select an apple that is strong enough to maintain shape as it caramelizes. Use varieties such as Braeburn, Fuji, Gala, Granny Smith, Honeycrisp, Jonagold, or Pink Lady. Avoid softer varieties, which may break apart during the cooking process and leave you with caramelized mush instead of apple slices.
• Skin and slice your apples. First, remove the skins. Then quarter your apples. Cut the core free from whichever quarter it clings to. Then slice the quarters into slices roughly a half-inch thick (1.2 cm.) If desired, cut the slices into cubes with half-inch sides. If you prefer even thinner slices, aim for a quarter-inch thickness. This should still be thick enough to handle without breaking them.
• Prevent oxidization. Make sure your apples brown from cooking and not from exposing their flesh to the open air. If you expect a delay between slicing them and cooking them, prepare a bath of cold lemon water for the slices to soak in for 5 to 10 minutes. To make 8 ounces of lemon water, mix ½ cup lemon juice with 3 tablespoons of boiled water and then make up the difference with cold water.
• Pat your apples dry. If you soaked your slices in a lemon-water bath, or if they appear to be excessively juicy, use a paper towel to softly soak up the moisture by gently patting them. Expect the addition of water to the hot, bubbling butter in your skillet to possibly cause the heated liquid to pop into the air. Reduce the risk of scalding yourself by minimizing the amount of added moisture the best you can.
• Thicken your caramelized apples. If you prefer your apples with a thicker syrup, use cornstarch to beef it up. Mix 1 tablespoon of cornstarch with 3 tablespoons of water until the starch dissolves. Stir this into your caramelized apples and then reduce the heat to low. Allow your apples to continue cooking over lower heat while the syrup thickens.

HOT SPICED APPLES WITH DULCE DE LECHE ICE CREAM

Steps:

• In a medium bowl, toss the apples with the lemon juice, brown sugar, cinnamon, nutmeg, and salt. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook until apples are saucy and softened, about 5 minutes. Carefully add the rum and cook another minute.
• Divide ice cream among 4 bowls and top with hot apples.

CARAMELIZED APPLES WITH DRIED CHERRIES OVER ICE CREAM

Steps:

• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté apples and dried cherries, stirring and turning over occasionally, until apples are just beginning to brown, 2 to 3 minutes. Add sugar, salt, and 1/2 teaspoon lemon juice. Increase heat to high and cook, stirring, until juices are deep golden, about 5 minutes. Add cream and boil, stirring, 1 minute. Remove from heat and cool to warm, about 15 minutes. Stir in remaining teaspoon lemon juice, or to taste. Serve hot or warm over ice cream.

CARAMELIZED APPLES WITH CHEDDAR STREUSEL

Steps:

• For the streusel: Preheat the oven to 325 degrees F.
• In a bowl, combine flour, butter, brown sugar, pecans, and smoked paprika. Using a pastry cutter, work the ingredients until a rough dough forms; it should resemble large grains. Place streusel on a nonstick baking sheet in an even layer. Sprinkle cheese on top. Bake until toasty, 15 to 20 minutes.
• For the apples: In a medium saute pan over medium-high heat, add sugar and water. Bring to a low boil, occasionally swirling the pan. Cook for about 5 minutes until the sugar begins to caramelize and turn light brown to amber; this is a little tricky and needs to be watched continuously. When light brown, turn off the heat, add the apples and whisky, and light on fire to flambe (this will cook out some of the alcohol). Then, add the butter and turn heat to low. Cook the apples, flipping to coat in the caramel, about 2 to 4 minutes. In the meantime, combine the whipped cream and creme fraiche.
• To assemble: Divide the apples into 8 individual serving dishes or one large one. Top with a dollop of the creme fraiche mixture and some streusel.

CARAMELIZED APPLES

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.

CARAMEL APPLE ICE CREAM

Steps:

• Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
• Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
• Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

BAKED APPLES WITH DRIED CHERRIES AND MAPLE CARAMEL SAUCE

Steps:

• Combine cherries and cherry brandy in bowl. Let stand until cherries plump, at least 20 minutes and up to 2 hours.
• Preheat oven to 350° F. Using melon baller, hollow center of each apple half. Arrange apples cut side up in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup and butter in heavy small saucepan. Bring to simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of frozen yogurt alongside. Drizzle sauce over and serve.

CARAMELIZED APPLES

Steps:

• Melt butter in large skillet over medium heat; sprinkle sugar over.
• Stir until sugar begins to melt, about 1 minute.
• Add apples.
• Saute until apples are brown and tender and juices form, about 10 minutes.
• Add cream and simmer until sauce thickens slightly, about 2 minutes.
• (Can be prepared 3 hours ahead. Let stand at room temperature. Re-warm apples over medium heat.).