Hot Spiced Apples With Dulce De Leche Ice Cream Food

DULCE DE LECHE-PINEAPPLE ICE CREAM SUNDAES

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the pineapple and a pinch of salt; cook, turning the pineapple occasionally, until softened and browned in spots, 5 to 7 minutes. Reduce the heat to medium and stir in 1/4 cup Dulce de Leche. Cook until the pineapple is glazed, 2 to 3 more minutes. Remove from the heat; let cool slightly.
• Place the rolls, cut-side up, on a baking sheet; bake until lightly toasted, about 3 minutes.
• Beat the heavy cream, vanilla and a pinch of salt in a medium bowl with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; fold in 2 tablespoons Dulce de Leche until just combined. Spread each roll half with about 1/2 tablespoon Dulce de Leche and top with the pineapple mixture. Top with ice cream, the whipped cream, Dulce de Leche and coconut.
• Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. (Makes about 2 cups.)

WARM APPLES AND ICE CREAM

Steps:

• Preheat 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. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.

BAKED DULCE DE LECHE APPLES

Steps:

• Chop and mix filling, then stuff the apples and wrap in tinfoil. Place on semi-hot coals and cook for about 20 minutes.
• After cooking, place one or two marshmallows in apple center. Close tinfoil over apples for a few minutes. Then, open and eat.

DULCE DE LECHE APPLE PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix sugar, cornstarch, and cinnamon together in a bowl until well blended. Add dulce de leche; stir until evenly distributed in the sugar mixture. Stir in apples until evenly coated.
• Roll out pie crusts on a lightly floured work surface. Line a 9-inch pie plate with 1 crust. Pour in apple filling, heaping it in the middle. Cover with second crust. Pinch edges together to seal. Cut several slits into the top with a sharp knife.
• Bake in the preheated oven until edges are golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are hot and bubbling, 25 to 30 minutes more.

CARAMELIZED PEARS WITH DULCE DE LECHE ICE CREAM

Steps:

• Preheat oven to 400°F. Place pears in large bowl; toss with lemon juice and vanilla. Melt butter in large ovenproof skillet over medium-high heat. Add sugar; shake skillet to spread sugar evenly. Place pears, cut side down, in skillet; drizzle with any remaining lemon juice mixture from bowl. Cook until sugar begins to dissolve and mixture bubbles all over, shaking pan often, about 5 minutes. Transfer skillet to oven. Bake pears until soft and juices are golden, about 15 minutes. Divide pears among plates. Top each pear half with scoop of ice cream. Drizzle with sauce from skillet and serve.

BUTTERY SPICED SOUS-VIDE APPLES

Steps:

• Fill sous-vide cooker with hot water and heat to 170 degrees. Place lemon zest in a bowl. In another bowl, place apples. If using large apples, cut in half. Cut lemon and squeeze juice over apples, turning to coat.
• To bowl with lemon zest, add butter, salt, spices, sugar and raisins; mix together. Divide mixture among apples, packing it into hollowed core. If using apple halves, rub mixture all over them.
• Place two apples in a sealable plastic bag, and seal it after removing as much air as possible; try squeezing most of it out and then carefully sucking out the rest with a straw as you seal the bag. Or, seal apples in plastic with a FoodSaver or similar vacuum device. Repeat with remaining apples. (For sous-vide cooking at home, a complete vacuum seal is not necessary if food will be served immediately after cooking.)
• Place plastic bags in sous-vide chamber, making sure they are submerged in hot water. Cook at least 2 hours. Food may remain in cooker for up to 2 additional hours; it will not cook any further. When opening bags, be careful as juices will be hot. Serve apples in bowls, topped with crème fraîche, whipped cream or ice cream.

SPICED APPLES

Steps:

• Melt butter in a 2 qt saucepan.
• Add and saute apples over med heat for 5 minutes.
• Stir in fruit, nuts, salt, and cinnamon.
• Add water and cook on high until mixture boils.
• Add sugar and reduce heat to med-low.
• Simmer for 10.