Caramelized Apples with Cognac and Vanilla Ice Cream
This dessert is for all apple lovers. The combination of
apples and cognac is really amazing. The key is to serve the apples warm. Add
a scoop of vanilla ice cream and you'll think you've died and gone to heaven!
Makes 4 to 6 servings
Ingredients:
1/2 cup (1 stick) unsalted butter
2 3/4 pounds Granny Smith apples (about 7), peeled, cored, and cut into
1/4-inch-thick slices
1/2 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cognac
1 pint vanilla ice cream
fresh raspberries, for garnish
mint sprigs, for garnish
Preparation:
Melt the butter in a heavy large frying pan over high
heat, stirring until the butter foams and becomes golden, about 2 minutes.
Toss the apples slices, sugar, and cinnamon in a large bowl to coat.
Immediately add the apple mixture to the hot butter. Stir the apples to coat
with the butter. Simmer until the juices evaporate and the apples become
caramelized, stirring occasionally, about 12 minutes.
Using a slotted spoon, transfer the caramelized apples back to the large
bowl. Discard any remaining butter in the pan. Stir the cognac into the
caramelized apples. Spoon the warm caramelized apples into bowls. Top with a
scoop of ice cream. Garnish with fresh raspberries and mint sprigs. Serve
immediately.
Cook's Notes:
As the apples cook, they will release their juices. Be
sure to allow time for these juices to form and evaporate. Once the juices
evaporate, the apples will then caramelize.
If desired, stir 1/4 cup of golden raisins and 1/4 cup of chopped toasted
walnuts, pecans, or almonds into the caramelized apples.
Try layering the caramelized apples between sheets of baked puffed pastry or
phyllo dough for a delicious apple napoleon. They are also fabulous as a
topping for pancakes and waffles.
