Roasted caramel apples with vanilla ice cream is an irresistible classic. It is a tantalizing assemblage of tart, sweet and creamy, warm and cold… There are many ways to do it and everyone should personalize it. I like it on Sunday brunch with a croissant, or why not a spice cake, and perhaps a glass of mulled wine in the winter.
Salt balances sweetness
|Pommes, Apples||Caramel demi-sel, salted caramel||Glace vanille, vanilla ice cream|
|– 3 Granny smith apples
– lime leaves
|– 50g sugar
– 10g salted butter
– 40mL heavy cream
|– Vanilla ice cream|
Firm apples, 50g sugar, 10g salted butter, 40mL heavy cream, lime leaves, rosemary
Apples are peeled and cored. Stuff them with the lime leaf, rosemary, and cranberries. I have cranberries leftover from Christmas, and I am surprised they keep for so long. They can be stuffed with canned pineapples, canned peaches, candied cherries, dried apricots, or whatever. They don’t have to be stuffed with anything.
Stuffed apples await a caramel treatment
Preheat oven to 170C/330F. In a hot pan, start the caramel. The sugar will melt and dissolve itself; it’s best to move the pan around rather than using the spatula at this point. Or start with a little bit of sugar, and gradually sprinkle on as it’s melting in the pan. When the caramel is blonde, add the butter, and then the cream.
A bubbly mess will form, pour it over the apples.
Apples are ready for the oven
Bake 45 minutes in a covered cocotte. My timer flipped and broke today… the digits cycling through perpetuity… sadly the apples are overcooked! Mushy, but they are still tasty. A hot croissant and coffee finishes the brunch.
Find your happiness