Grilled Apples With Creme Anglaise Recipes

GRILLED APPLES WITH SPICED CHANTILLY CREAM

Steps:

• Preheat a grill to medium heat and preheat an oven to 350 degrees F.
• Brush the apple slices with the vegetable oil. Lay the apples on the hot grill, and turn the slices over after achieving golden grill marks. Transfer the apple pieces to a baking dish.
• Melt the butter, brown sugar and 2 teaspoons cinnamon in a pan over medium heat, stirring until the brown sugar has dissolved. Remove the pan from the heat. Pour the glaze over the apples and bake until the slices have softened, approximately 10 minutes.
• In a separate bowl, sprinkle the sugar and remaining cinnamon over the whipped cream. Gently fold the cream to combine the flavors.
• Arrange the grilled apples on a dessert plate and dress them with a dollop of the spiced whipped cream.

BAKED APPLES WITH ALMOND BUTTER AND CREME ANGLAISE

Steps:

• Preheat oven to 350 degrees F.
• Begin by scoring very small thin lines around the sides of the apples using a zester, this is to prevent the apple from exploding while cooking. Remove the cores from 1 end, using a melon baller, making sure not to go completely through the apples.
• To make the mixture, combine the softened butter, sugar, almond powder, and the cinnamon, and mix until all ingredients are combined.
• Stuff the apples with the butter mixture, and cook for 40 minutes.
• While the apples are baking, combine the cream, vanilla, and 2 ounces sugar in a saucepot, and bring to a boil.
• In a separate bowl, combine the egg yolks, remaining 2 ounces sugar, and blend until smooth. Once the cream has come to a boil, temper egg yolks with approximately 1/2 of the cream, making sure to whisk constantly. Return the tempered yolks to the cream mixture. Cook the sauce over low heat, stirring constantly, until it thickens and coats the back of a spoon.
• Strain the sauce into a container, and then cool in the refrigerator or in an ice-water bath.
• To serve, plate each warm apple on a dessert plate, and add a drizzle of the cream sauce around and on top of each apple.

GRILLED APPLES

Steps:

• Halve and core the apples, then either brush them with olive oil or spritz with Pam.
• Dust the halves with salt and pepper, then place cut-side down over direct heat on a hot grill. Cook with the grill covered. After about 3 to 5 minutes, the apples should have pronounced grill marks on their cut sides.
• Use tongs to flip the apples and reduce the heat under them to low or move to cooler part of grill. Close the grill and cook until the apples are just tender, about another 3 to 5 minutes.
• To serve, sprinkle grated cheddar cheese over the apples and offer as a side to pork, chicken or steak.
• Note: if you want a sweet option, sprinkle with cinnamon and/or nutmeg, grill about 3 minutes. Turn over, sprinkle with sugar or brown sugar, raisins and/or coconut, close and cook until tender, about another 3 minutes. Top w/ vanilla or cinnamon ice cream!

GRILLED PEACHES WITH MOCK CREME ANGLAISE

Steps:

• Take 1/2 cup ice cream out of the freezer and allow to melt, about 30 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub olive oil over the peaches. Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over the halved peaches.
• Grill peaches until tender, 5 to 8 minutes.
• Remove from grill and place into individual serving bowls. Top each peach with a scoop of vanilla ice cream. Drizzle peach halves with the melted vanilla ice cream and sprinkle with crushed amaretti cookies.

GRILLED APPLES WITH CREME ANGLAISE

Steps:

• Preheat gas grill or fire in charcoal grill.
• Creme Anglaise:.
• In a saucepan over low heat combine the milk and half-and-half.
• Heat to just boiling.
• In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended.
• Add sugar, salt and vanilla.
• Gradually whisk in the hot milk mixture.
• Place over the bottom pan of boiling water stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes.
• DO NOT LET IT BOIL.
• Immediately remove from heat.
• Stir in the bourbon and let cool slightly to thicken.
• Apples:.
• Cut the apples into rounds about 1/2 inch thick.
• Put slices in a baking dish and drizzle with olive oil, truning to coat.
• Brush the grill with olive oil and place apple slices on it, or place them in an oiled grilling basket.
• Sprinkle the apples with cardamon.
• Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes.
• Transfer the apples to a plate.
• Pool some of the creme anglaise on each of 6 dessert plates and topw with several apple rounds.
• Drizzle the apples with additional creme anglaise, adding the chopped pecans at this time, if you are going to use.
• Enjoy!