Braised and Brûléed Apples with Ice Cream
A decadent dessert featuring tender braised apples with a caramelized brûléed top, served with vanilla ice cream and drizzled with a maple-cider caramel sauce. The apples are slowly cooked in apple cider and maple syrup until perfectly tender, then topped with caramelized sugar for an elegant finish.
Ingredients
- •4 cups unfiltered apple cider
- •¾ cup pure maple syrup
- •4 tablespoons unsalted butter
- •2 tablespoons apple cider vinegar
- •⅛ teaspoon kosher salt
- •4 whole large firm baking apples
- •¼ cup heavy cream
- •1 cup sugar
- •2 pints vanilla ice cream
- •½ cup candied or roasted nuts
- •1 piece kitchen torch
Cooking Instructions
- 1.
Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter. Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer. Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20-25 minutes; set aside.
25 min
- 2.
Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside. Bring liquid in pot to a boil over medium-high heat. Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15-20 minutes. Add cream and stir until sauce is smooth. Reduce heat to low and keep sauce warm in pot while you brûlée the caramel apples.
20 min
- 3.
Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brûlée them under the broiler, about 3 minutes).
3 min
- 4.
To serve, scoop ice cream into bowls; place an apple half, brûléed side up, in each. Drizzle with warm caramel sauce and top with some nuts.
5 min
- 5.
Apples can be braised 1 day ahead. Let cool in liquid, then cover and chill. Reheat over low before continuing.