CINNAMON-ROASTED APPLES WITH PECANS AND ICE CREAM
This dessert is easy to prepare but really wows friends and family in its presentation and taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Spread pecans in a 13-by-9-inch baking dish; toast until fragrant, 3 to 5 minutes. Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
- In a large bowl, combine sugar, lemon juice, and 1/4 cup water. One at a time (to prevent them from turning brown), halve apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
- Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.
Nutrition Facts : Calories 357 g, Fat 22 g, Fiber 3 g, Protein 5 g
ROASTED APPLES WITH ICE CREAM
Feel free to add a sprinkle of cinnamon and some brown sugar along with the butter. Some apple varieties hold their shape better than others when cooked, but freshness is the most important factor. If you'd like, you can substitute heavy cream for the ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 3
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.
APPLES WITH CALVADOS AND ICE CREAM
Steps:
- Peel the apples, and cut them into 12 slices, making sure to remove the cores and stems. There should be about 4 cups.
- Melt the butter in a skillet, and add the apple slices and the lemon peel. Sprinkle with sugar and cinnamon, and cook over medium-high heat, gently stirring the apples and shaking the skillet so that they cook evenly. When the apples start to brown, add the Calvados. Turn up the heat, and tilt the pan. Then ignite the sauce with a long match. (The alcohol will burn off quickly.) Blend well.
- Put a scoop of ice cream into each of four individual serving dishes. Pour the apples on top and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 83 milligrams, Sugar 51 grams, TransFat 0 grams
BAKED APPLE SLICES WITH CINNAMON
Easy to make baked apple slices oven-baked with cinnamon, butter and brown sugar until they are perfectly tender (not mushy).
Provided by Karen Tedesco
Categories Fruit
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 (220C) degrees.
- Slice each apple into 1/2-inch wedges - you should have a generous 4 cups.
- Stir the butter, sugar, spices, cornstarch salt and vanilla together in a bowl.
- Toss the apples with the butter mixture and transfer to a shallow baking dish.
- Roast the apples about 20-25 minutes, until they soften and juices are caramelized and bubbling.
- Let cool 5 minutes. Serve the apples warm over softly whipped cream on the side.
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Carbohydrate 50 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 287 mg, Fiber 6 g, Sugar 42 g
HOMEMADE APPLE CINNAMON ICE CREAM
Provided by Fork Knife Swoon
Time 1h
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
- Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
- Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer's instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
- Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.
BROILED APPLES WITH MAPLE CALVADOS SAUCE
Categories Fruit Dessert Broil Thanksgiving Quick & Easy Apple Fall Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.
- While apples are broiling, boil maple syrup and Calvados 2 minutes.
- Serve apples and ice cream topped with sauce.
POACHED APPLES IN CALVADOS
From *The Carnival Experience* by Peter Leypold ( Exec Chef of Carnival Cruise Lines), here's another French recipe using the humble apple to create an amazingly low-cal & low-fat, but elegant finish for an otherwise heavy meal. My sweet-tooth DH would want a scoop of vanilla ice cream or frozen yogurt w/this, so feel free to indulge that request as desired. (Times have been estimated) *Enjoy* !
Provided by twissis
Categories Dessert
Time 50m
Yield 6 Poached Apples, 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove core from apples & peel if desired (I would prefer them unpeeled).
- Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
- Add apples & cook over low-heat till apples are tender (about 25 min) & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates.
- Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.
Nutrition Facts : Calories 130, Fat 2.5, SaturatedFat 0.2, Sodium 3, Carbohydrate 28.3, Fiber 3.8, Sugar 22.9, Protein 1.3
SAUTEED FUJI APPLE TART
This Sauteed Fuji Apple Tart makes an amazing sophisticated and impressive dessert. While there are several steps the cook time is only about 30 minutes and the process is short-cut by using frozen puff pastry. Total time does not include freezing time for the ice cream. Sinful but heavenly!
Yield 6
Number Of Ingredients 25
Steps:
- For The Shells Pre-heat the oven to 425 F. Cut out 12 - 3" round discs of puff pastry. Place 6 of them on a parchment paper lined baking pan. Cut a 2" hole out of the center of the remaining six discs to make rings. Lightly brush the egg wash over the discs taking care not to let it drip down the sides. Place the rings onto the discs and lightly press them into place. Brush the top of the rings with egg wash. Place 2" ramekins in the four corners of the baking pan and place a greased baking pan on the top. Bake for 15 minutes or until the dough puffs to meet the top baking pan. Reduce the heat to 350 F. and bake until golden brown. Cool and reserve. For The Ice Cream Combine the half & half, cream, cinnamon, star anise and vanilla bean into a pot and bring to a slow boil. Remove from the heat and infuse for one hour. Whisk the yolks together with the sugar. Bring the cream mixture back to a boil and temper into the egg mixture. Return to the fire and cook, stirring slowly, until the mixture coats the back of a spoon. Strain, chill and freeze in an ice cream machine. For The Calvados Cream Combine milk, cream and vanilla bean in a small sauce pan and bring to a boil. Whisk the yolks together with the sugar and sift in the flour. Temper the cream mixture into the egg mixture1/3 and 2/3 then return to the stove and bring back to a boil. Cook until thick, stirring continuously. Strain and chill. Fold in Calvados and whipped cream. Apples & Serve Peel the apples and remove the cores. Cut into six wedges each. Combine the sugar, cinnamon, cloves and nutmeg. Place the apples into a roasting pan and sprinkle with the sugar mixture. Add butter and Calvados and roast for 350 F. for 15 minutes, stirring occasionally. Place a spoonful of the Calvados cream into each shell followed by roasted apples. Garnish with a scoop of ice cream.
APPLE CINNAMON MASCARPONE PARFAITS
These easy Apple Cinnamon Mascarpone Parfaits feature a rich mascarpone cream and stewed cinnamon apples. An easy dessert perfect for the holidays.
Provided by kikiwp
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- For the apples, peel, core and dice the apples. Put the butter, brown sugar, salt and cinnamon in a saucepan and simmer briefly without stirring.
- When the sugar is starting to caramelize add the apple pieces and calvados. Simmer for about 5 minutes, stirring once in a while. The apple pieces should be soft but not completely overcooked. Remove apple chunks with a slotted spoon .Place in a bowl.
- Simmer the caramel sauce remaining in the skillet for another 5 minutes, until the mixture thickens. Now add the pre-cooked apple pieces again and mix in the lemon juice. Put the pot aside and let it cool down.
- For the cream, mix the mascarpone, yogurt, sugar or sweetener and bitter almond flavor. Layer in jars or glasses.
Nutrition Facts : Calories 260 kcal, ServingSize 1 serving
WARM APPLES AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
ROASTED APPLES WITH CALVADOS AND CINNAMON ICE CREAM
Steps:
- Preheat the oven to 425°F.
- Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp into the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Remove from the heat, and discard the vanilla pod.
- Cut the apples in half through the core, and carefully remove the core and seeds with a paring knife (or, for a more dramatic presentation, leave the core and stems intact). Toss the apples in a large bowl with the sugars, brown butter, cinnamon, nutmeg, Calvados, and salt. Arrange the apples, cut side up, in a roasting pan. Top each half with the remaining sugar mixture from the mixing bowl.
- Bake the apples about 40 minutes, basting them with the pan juices every 10 minutes, until the flesh has pulled away from the skin and the apples are tender and carmelized.
- Arrange the warm apples on a large platter, and pour all the remaining juices over them. Serve with cinnamon ice cream and glasses of Calvados.
- Cinnamon Ice Cream
- Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse about 30 minutes.
- Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
- Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
- Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain it and chill at least 2 hours in the refrigerator. The base should be very cold before you churn it. Process in an ice cream maker according to the manufacturer's instructions.
- Note
- I like to leave some of the cores and stems intact-the apples are a little harder to eat, but so beautiful that way.
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APPLES WITH CALVADOS | RACHAEL RAY IN SEASON
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Total Time 5 mins
- Season the apples with the salt. Stir in the brown sugar, cinnamon and nutmeg and cook until the sugar melts, about 2 minutes.
CINNAMON ROASTED APPLES - HEY NUTRITION LADY
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- Preheat your oven to 200°C / 400°F. Line a large baking sheet with parchment paper, tinfoil, or a silpat.
- In a large bowl, toss together apple chunks with the cinnamon, brown sugar, and sea salt until the apples are well coated. Scrape the contents of the bowl onto the prepared baking sheet so the apple bits are in a single layer.
- Bake for 10 minutes, then remove the apples from the oven, stir, and replace to make for another 5-10 minutes, until the apples are soft and golden but not mushy.
ROASTED APPLES WITH ICE CREAM - GOOD HOUSEKEEPING
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ROASTED APPLE ICE CREAM RECIPE - LOS ANGELES TIMES
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Servings 1Estimated Reading Time 3 minsCategory DESSERTS, GLUTEN-FREE, STOVETOPTotal Time 1 hr 30 mins
- Heat oven to 375 degrees and place a rack in the middle of the oven. To a roasting pan, add the apple chunks, brown sugar, cinnamon stick and water, tossing to combine. Cover with aluminum foil and bake for 30 minutes. Remove the foil, toss the apples with a rubber spatula and continue to bake until the apples are fork tender and lightly caramelized on top, 15 to 20 minutes.
- Transfer the apples and any residual liquid to a food processor, discarding the cinnamon stick. Puree the warm apples, then add the ground cinnamon and pulse just to combine. You should have 2 to 3 cups of roasted apple puree. Set aside to cool completely.
- To make the ice cream base, in a nonreactive pot, combine the milk, heavy cream and sugar and bring to a boil. Meanwhile, in a mixing bowl, whisk together the egg yolks.
- Temper the egg yolks with the hot mixture by adding a ladleful at a time while whisking the yolks vigorously, until all the hot liquid has been added. Whisk in the sour cream and 1 cup of the roasted apple puree. Strain the mixture into a separate container using a fine mesh sieve. Chill the mixture over a bowl of ice.
CINNAMON AND CALVADOS ICE CREAM - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (32)Category DessertServings 10Total Time 30 mins
- Put the milk, cream, cinnamon and lemon zest in a saucepan. Set over a low heat and slowly bring to scalding point but do not let it boil. Remove from the heat, cover and leave to infuse for 30 minutes.
- Put some ice and a little cold water in a large bowl. Sit another bowl in the iced bowl. Put a sieve on top and set aside while you make the custard.
- Place the egg yolks and sugar in a bowl. Whisk for 3-4 minutes, until pale and creamy. Reheat the cinnamon-infused cream and slowly pour into the egg mixture, stirring. Pour back into the saucepan and set over a low heat. Cook, stirring continuously, for about 10 minutes, until it thickens to the consistency of double cream. Strain into the chilled bowl. Discard the lemon zest and cinnamon sticks. Cool for 20 minutes, stirring occasionally, then stir in the Calvados.
- After 20 minutes, churn the custard in an ice-cream maker, according to the manufacturer's instructions. Alternatively, pour into a shallow plastic container and place in the freezer. Use a fork to mix in the ice crystals after 2 hours and then every hour or so, until set.
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