Toffee And Cinnamon Apples Food

APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM

Steps:

• For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
• Chill until ready to use. Store leftover topping in the freezer.
• For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
• For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
• For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
• Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
• Strain the mixture and divide among six 2- to 4-ounce small ramekins.
• To assemble the crisp: Preheat the oven to 325 degrees F.
• Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
• Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.

TOFFEE AND CINNAMON APPLES

Steps:

• In large skillet over medium heat, stir together butter, sugar and cinnamon until sugar is dissolved. Place apples in pan and stir and cook until apples begin to soften and color, 5 minutes. Stir in caramels, reduce heat, and stir until caramels are melted. Stir in cream and pecans and simmer 1 minute more. Remove from heat and cool slightly before serving.

TOFFEE APPLE CINNAMON BUNS

Steps:

• Preheat oven to 400°. In a microwave-safe bowl, combine apple and apple juice concentrate; microwave, covered, on high for 1-2 minutes or until tender. Drain; cool slightly. In a small bowl, mix 2/3 cup sugar and cinnamon., In a large bowl, whisk flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk and 2 tablespoons melted butter just until moistened. Turn onto a lightly floured surface; knead until smooth, 2-4 minutes., Roll dough into a 12x9-in. rectangle. Brush with 2 tablespoons melted butter to within 1/2 in. of edges; sprinkle with sugar mixture, apple and toffee bits. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices., Place in a greased 9-in. square or round baking pan, cut side down. Brush with remaining melted butter. Bake 22-28 minutes or until golden brown., Cool 5 minutes on a wire rack. In a small bowl, mix confectioners' sugar and apple juice concentrate until smooth. Spread over buns; sprinkle with toffee bits. Serve warm.

APPLE CRISP WITH TOFFEE SAUCE

Steps:

• Preheat oven to 350 F (180 C). Butter a 9x13 in (23x33cm) baking dish.
• Prepare the filling: In a large bowl mix together the 1/2 Cup sugar, 1/4 Cup flour, tablespoon of cinnamon, and half teaspoon of salt. Gradually add the 1 Cup light cream and the lemon juice, stirring until combined. Toss the apples with this mixture, and then spoon into the prepared pan.
• Prepare the topping: Mix together the 1 1/2 Cup flour, 1 Cup brown sugar, 2 teaspoons cinnamon, and 1/4 tsp salt. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the apples and pat down lightly.
• Bake 45 minutes.
• Prepare the toffee sauce: Combine the remaining 1 Cup brown sugar, 1/2 Cup butter and 1/2 Cup light cream in a sauce pan. Stir over low heat until the sugar is completely dissolved. Simmer until the sauce thickens.
• Serve the crisp warm with sauce poured over all.

CARAMELISED APPLE PARFAIT WITH CINNAMON TOFFEE SAUCE

Steps:

• Tip the apples, demerara sugar and brandy into a pan, bring to the boil and simmer for 12-15 mins until caramelised and sticky, then leave to cool. Scoop about a third of the wedges out of the sauce and set aside, then use a blender or food processor to purée the rest of the apples and sauce, then set aside.
• Separate the eggs and tip the yolks into a large metal bowl. Set aside the whites for later. Dissolve 100g of the caster sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and put a sugar thermometer in the pan. Meanwhile, whisk the yolks in a bowl with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. With the mixer running, drizzle the syrup onto the yolks and beat, on full speed for 3-5 mins until you have a firm yellow foam. Leave to cool, whisking occasionally.
• Whisk the egg whites in a clean bowl with a clean whisk until they form stiff peaks, then whisk in half of the remaining caster sugar and continue to whisk for 30 seconds, then add the rest of the sugar and continue whisking until stiff peaks have formed again. In a third bowl, whisk the cream until soft peaks form. Gently fold the apple purée through the egg yolk mixture, then fold that through the egg whites and lastly fold that mixture through the whipped cream. Keep on folding until everything is fully combined. Pour into a 900g loaf tin lined with cling film and freeze overnight. Can be made two weeks in advance and kept frozen.
• To make the sauce, tip the sugar and butter into a saucepan and heat until it starts to melt. Once the sugar begins to bubble, add the cream, water, apple juice and cinnamon, cook out for a minute, then cool to room temperature. When ready to serve, turn out the parfait, top with the reserved apple wedges and the digestive crumbs, then drizzle over the toffee sauce.

TOFFEE DIP WITH APPLES

Steps:

• Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth.
• Add toffee bits and mix well.
• Cover and chill.
• Combine juice and apples in a bowl; toss well.
• Drain apples; serve with dip.

TOFFEE APPLE CAKE RECIPE

Steps:

• Preheat oven to 180°C/350°F/ Gas Mark 4.
• Roughly chop half of the apple slices.
• Grease and line the base of a 22-23cm cake tin with baking parchment.
• Using an electric whisk, cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, with a little of the flour after each addition. Gently fold in the remaining flour until all the ingredients are combined.
• Add chopped apple to the mix and gently swirl in ¾ can caramel. Do not over-mix.
• Pour the mixture into the tin. Arrange the remaining apple slices over the top of the cake, cutting any thick slices lengthways.
• Spoon the remaining caramel over the top of the cake, then bake for 1 hour 15 minutes or until firm and golden brown. Top with a little creme fraiche to serve.

TOFFEE AND CINNAMON APPLES

Steps:

• In large skillet over medium heat, stir together butter, sugar and cinnamon until sugar is dissolved. Place apples in pan and stir and cook until apples begin to soften and color, 5 minutes. Stir in caramels, reduce heat, and stir until caramels are melted. Stir in cream and pecans and simmer 1 minute more. Remove from heat and cool slightly before serving.