Roasted Apples with Bourbon Crème Anglaise
This recipe makes 6 servings
|Per serving: about||-|
|total fat||24 g|
|sat. fat||10 g|
- Portion size: 6
Nothing showcases the fall season more deliciously than apples and cranberries. You can replace the bourbon with rum or brandy or omit it altogether.
- 1/2 cup 1/2cupmaple syrup
- 1 tbsp 1tbspgrated orange rind
- 1/2 cup 1/2cuporange juice
- 1/4 cup 1/4cupdried cranberrydried cranberries
- 1 tsp 1tspcinnamon
- 6 6appleapples, peeled and cored, such as Golden Delicious
- 1/2 cup 1/2cuptoasted pecanpecans, chopped Bourbon Creme Anglaise:
- 3 3egg yolkegg yolks
- 1/4 cup 1/4cupgranulated sugar
- 1/2 1/2vanilla beanvanilla beans, halved lengthwise (or 1 tsp/5mL vanilla)
- 1 cup 1cupwhipping cream
- 2 tbsp 2tbspbourbon or whiskey
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