Warm Apples And Ice Cream Recipes

WARM APPLES AND ICE CREAM

Steps:

• Peel, core and slice apples.
• Preheat a medium skillet over medium to medium-high heat.
• Add butter to the skillet, then apples.
• Saute 7 or 8 minutes.
• Add sugar, cinnamon, nutmeg, and cloves.
• Cook 2 minutes more.
• Spoon the apples into dessert dishes and top with ice cream and a dollop of whipped cream!
• Enjoy!

WARM APPLES AND ICE CREAM

Steps:

• Pre-heat a medium skillet over medium to medium-high heat.Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Sauté 7-8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more.Spoon the sautéed apples into dessert dishes and top with ice cream and whipped cream and garnish with grated nutmeg.

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.

GRAND MARNIER APPLES WITH ICE CREAM

Steps:

• In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
• Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

ROASTED APPLES WITH ICE CREAM

Steps:

• Preheat oven to 375 degrees. Fill center of each apple with 2 pieces butter, and place on a rimmed baking sheet. Roast until apples are soft but not falling apart, about 30 minutes. (Apples may crack as they soften; if they do, remove from oven.) Serve immediately with ice cream.

WARM APPLE DESSERT COMPOTE WITH ICE CREAM

Steps:

• Melt the butter in a non-stick skillet or pan over medium heat.
• Add the brown sugar and nutmeg, and stir until smooth.
• Add the apples and sultanas (if using), cover, and cook, stirring occasionally, for 8 minutes, or until the apples are tender.
• Spoon the apples into dessert bowls and top with a scoop of ice-cream.
• Optional extra- sprinkle with some chopped nuts.

APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.

WARM APPLE TOPPING

Steps:

• Cut each apple into 16 wedges; place all on an 18-in. square piece of heavy-duty foil. Sprinkle with raisins; drizzle with lemon juice. , In a bowl, combine the brown sugar, cinnamon, cloves, salt and nutmeg; cut in the butter until crumbly. Stir in walnuts. Sprinkle over apples and raisins., Fold foil around apple mixture and seal tightly. Grill over indirect medium heat for 18-22 minutes or until apples are tender. Serve with ice cream.

WARM CINNAMON-APPLE TOPPING

Steps:

• In a 3-qt. slow cooker, toss apples and pears with lemon juice. Mix brown sugar, maple syrup, butter and cornstarch; pour over fruit. Stir in pecans, raisins and cinnamon sticks., Cook, covered, on low until fruit is tender, 3-4 hours. Discard cinnamon sticks. Serve with cake or ice cream.

WARM APPLE TART WITH DATE ICE CREAM AND RED WINE-CARAMEL SAUCE

Steps:

• To prepare the ice cream: Prepare an ice water bath. Place the dates, vanilla bean pulp, heavy cream, half-and-half, and milk in a medium saucepan and bring to a simmer over medium heat. Whisk the egg yolks in a large bowl and slowly pour in the hot cream mixture. Puree the cream mixture until smooth, return to the saucepan, and cook for 3 minutes, stirring constantly. Strain through a fine-mesh sieve, and cool in the ice water bath. Freeze in an ice cream machine and keep frozen until ready to use.
• To prepare the dough: Using an electric mixer or by hand, combine the flour, butter, sugar, and salt in a large bowl until pebble-sized balls form. Add the egg yolk and water all at one time and mix until the dough just comes together. Remove the dough from the mixer, pat into a disc, and cover with plastic wrap. Refrigerate for at least 1 hour.
• To prepare the caramel: Place the sugar in a medium saucepan and cook over medium-low heat for 10 minutes, or until golden brown. Add the butter and vanilla pulp and cook for 2 minutes. Add the apple wedges and cook for 4 to 6 minutes or until the apples are half cooked. Remove the apples from the caramel and reserve both separately.
• To prepare the tart: Preheat the oven to 350°F. Roll out the dough to 1/8 inch thick and carefully press into an 8- or 9-inch tart ring, trimming any excess. Place the tart ring on a parchment-lined sheet pan and sprinkle 1/2 cup of the chopped pecans in the bottom of the shell. Pinwheel the apple slices in the tart and brush with some of the caramel sauce. Bake the tart for 20 to 30 minutes, or until golden brown.
• To prepare the red wine-caramel sauce: Place the red wine in a small saucepan and simmer over medium heat for 20 minutes, or until reduced to 1/4 cup. Add the remaining caramel sauce to the red wine reduction and whisk until smooth. Fold in the remaining 1/4 cup of pecans and keep warm.
• Cut the tart into 8 pieces and place a piece in the center of each plate. Spoon the red wine-caramel sauce around the tart and top the tart with a scoop of the date ice cream.