Roasted Apples with Bourbon Crème Anglaise

By The Canadian Living Test Kitchen

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Roasted Apples with Bourbon Crème Anglaise

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	435435 cal
pro	4 g4g pro
total fat	24 g24g total fat
sat. fat	10 g10g sat. fat
carb	53 g53g carb
fibre	4 g4g fibre
chol	153 mg153mg chol
sodium	21 mg21mg sodium
% RDI:	-
calcium	77 calcium
iron	99 iron
vit A	1818 vit A
vit C	2323 vit C
folate	99 folate

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Nothing showcases the fall season more deliciously than apples and cranberries. You can replace the bourbon with rum or brandy or omit it altogether.

Ingredients

1/2 cup maple syrup 1/2 1/2cup cupmaple syrup
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
1/2 cup orange juice 1/2 1/2cup cuporange juice
1/4 cup dried cranberries 1/4 1/4cup cupdried cranberrydried cranberries
1 tsp cinnamon 1 1tsp tspcinnamon
6 6appleapples, peeled and cored, such as Golden Delicious
1/2 cup toasted pecans , chopped1/2 1/2cup cuptoasted pecanpecans, chopped
Bourbon Creme Anglaise:
3 egg yolks 3 3egg yolkegg yolks
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/2 1/2vanilla beanvanilla beans, halved lengthwise (or 1 tsp/5mL vanilla)
1 cup whipping cream 1 1cup cupwhipping cream
2 tbsp bourbon 2 2tbsp tbspbourbon or whiskey

Preparation

Bourbon Crème Anglaise: In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.

Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher. Stir in vanilla (if using) and bourbon. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat over low heat.)

In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.

Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.

Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.

Source : Canadian Living Magazine: November 2003