CARAMELIZED APPLES WITH FRESH ROSEMARY
Fresh rosemary infuses lightly sweetened apples with an unexpected aroma and flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450, with rack in top position. Bring cider and rosemary to a boil. Remove from heat, and let stand for 5 minutes. Discard rosemary.
- Combine sugar, cinnamon, and salt in a large bowl. Add apples, and toss. Coat a nonstick rimmed baking sheet with cooking spray. Arrange apples in a single layer on sheet. Bake for 9 minutes, then flip each slice, and bake for 5 minutes more. Pull out baking sheet on oven rack, and carefully pour infused cider over apples. Return sheet and rack to oven, and bake until apples are soft and glossy, about 5 minutes.
- Broil apples with oven door slightly ajar, rotating sheet halfway through, until edges are golden, about 2 minutes. Divide apples and juices among bowls. Serve with yogurt, if desired.
Nutrition Facts : Calories 174 g, Fiber 4 g, Protein 1 g, Sodium 82 g
CARAMEL APPLES
Steps:
- Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up.
- Place the cookies in a large resealable plastic bag and roll with a rolling pin to crush. Set aside.
- In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat.
- Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency.
- After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes.
- Meanwhile, in a microwave-safe bowl, microwave the white chocolate chips on high in 30-second intervals, stirring until melted. Dip each apple into the melted white chocolate, leaving a 1/4-inch ring of caramel exposed. Immediately dip the white chocolate-covered caramel apple in a layer of crushed cookie topping, leaving 1/4 inch of the white chocolate exposed.
CARAMELIZED APPLES WITH CHEDDAR STREUSEL
Steps:
- For the streusel: Preheat the oven to 325 degrees F.
- In a bowl, combine flour, butter, brown sugar, pecans, and smoked paprika. Using a pastry cutter, work the ingredients until a rough dough forms; it should resemble large grains. Place streusel on a nonstick baking sheet in an even layer. Sprinkle cheese on top. Bake until toasty, 15 to 20 minutes.
- For the apples: In a medium saute pan over medium-high heat, add sugar and water. Bring to a low boil, occasionally swirling the pan. Cook for about 5 minutes until the sugar begins to caramelize and turn light brown to amber; this is a little tricky and needs to be watched continuously. When light brown, turn off the heat, add the apples and whisky, and light on fire to flambe (this will cook out some of the alcohol). Then, add the butter and turn heat to low. Cook the apples, flipping to coat in the caramel, about 2 to 4 minutes. In the meantime, combine the whipped cream and creme fraiche.
- To assemble: Divide the apples into 8 individual serving dishes or one large one. Top with a dollop of the creme fraiche mixture and some streusel.
BAKED CARAMEL-APPLE FRENCH TOAST
Baked French toast with apples and caramel sauce. The consistency of the finished recipe will be similar to bread pudding! A glass baking pan will help prevent the toast from sticking.
Provided by Joan Rembacz
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 15
Steps:
- Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
- Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
- In the morning: Preheat oven to 350 degrees F (175 degrees C).
- Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
Nutrition Facts : Calories 361 calories, Carbohydrate 57.3 g, Cholesterol 93.8 mg, Fat 10.9 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 385.1 mg, Sugar 32.5 g
CARAMELIZED BAKED APPLES
Steps:
- Preheat the oven to 375 degrees.
- Wash and core to a half-inch of the bottoms of each apple. With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide. Place the apples one to two inches apart in a large baking dish. Sprinkle a little of the zest into the well of each apple. Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy. Place the apples on a lightly oiled baking pan and allow to cool thoroughly.
- When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat. Stir with a wooden spoon until the sugar has dissolved. When the sugar begins to turn golden, rotate the pan to even the color. When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel. (Caramel burns quickly and must be watched carefully. It will continue to cook and become a darker amber as you are working with it.) Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan.
- Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples.
- When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 6 grams, Carbohydrate 71 grams, Fat 15 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 8 grams, Sodium 18 milligrams, Sugar 64 grams, TransFat 0 grams
CARAMELIZED APPLES
Steps:
- Heat oven to 400 degrees. Combine 4 tablespoons butter with a cup of sugar and a tablespoon of water in a 10- or 12-inch nonstick ovenproof skillet. Place on stove on medium heat. Cook, shaking pan occasionally (do not stir), until sugar melts into butter and mixture bubbles.
- Turn off heat, add apples in layers. About halfway through, dot with some of the remaining butter and sugar. Use rest of butter and sugar on top, along with cinnamon if you like. Put in oven.
- Bake, undisturbed, until apples give up their liquid, and it evaporates and sides are dark brown and sticky-looking. This will take around 45 minutes, but it could be considerably longer or shorter depending on water content of apples. Remove, and let cool. Serve straight from pan or -- for a more attractive presentation -- invert onto a plate.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 3 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 4 milligrams, Sugar 56 grams, TransFat 0 grams
CARAMELIZED APPLES
These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they're versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They're equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook's note: For a delicious "cheater" dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!
Provided by Cucina Casalingo
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the apples to the pan and sprinkle with 1 tablespoon sugar.
- Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
- Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
- Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
- Transfer the apples from the skillet to a serving bowl with a slotted spoon.
- Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
- Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
- If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
- Pour the finished sauce over the warm apples and serve immediately.
Nutrition Facts : Calories 155.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.3, Carbohydrate 27.6, Fiber 3.8, Sugar 22.1, Protein 0.5
MICROWAVE ROSEMARY APPLES
A warm and aromatic apple side dish that takes no time at all to prepare, and so good with many entrees.
Provided by lutzflcat
Categories Everyday Cooking Vegan
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each apple into 16 wedges and place in a microwave-safe dish.
- Sprinkle apples with rosemary, cinnamon sugar, and water. Stir the apples and cover the dish. Microwave on high until tender, about 4 minutes, stirring halfway through.
Nutrition Facts : Calories 86.3 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.5 g, Sodium 2 mg, Sugar 14.2 g
ROAST GOOSE WITH CARAMELIZED APPLES
Steps:
- Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
- Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
- Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
- Serve goose with caramelized apples.
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