Ingredients for Roasted Apples With Bourbon Crme Anglaise
- 1/4 cup maple syrup
- Zest of 1 orange
- 2 tablespoons orange juice
- Dried Cranberries
- 1 teaspoon ground cinnamon
- 6 medium apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 8 wedges
- 1/4 cup pecan halves
- 4 large egg yolks
- Granulated Sugar
- 1 vanilla bean, split and scraped (optional)
- Whipping Cream
- 2 tablespoons bourbon
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How to Make Roasted Apples With Bourbon Crme Anglaise
- **Make the Bourbon Crème Anglaise:**
- In a small bowl, whisk together the egg yolks and sugar until pale and thick.
- If using, add the vanilla bean seeds and pod to the bowl.
- In a separate saucepan, heat the heavy cream over medium heat until small bubbles form around the edges. Do not boil.
- Gradually whisk the hot cream into the egg yolk mixture, tempering the eggs to avoid scrambling.
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon (about 3-5 minutes). Do not boil.
- Remove from heat. Discard the vanilla bean pod (if used).
- Strain the custard through a fine-mesh sieve into a pitcher. Stir in the vanilla extract and bourbon.
- Cover and refrigerate until chilled.
- **Roast the Apples:**
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the maple syrup, orange zest, orange juice, cranberries, and cinnamon.
- Add the apple wedges and pecans; toss gently to coat.
- Arrange the apples in a single layer in a 13x9 inch baking dish.
- Cover and roast for 30 minutes, basting and stirring halfway through.
- Uncover and roast for another 20 minutes, or until the apples are very tender and the sauce has thickened.
- **Assemble and Serve:**
- Spoon some of the chilled crème anglaise onto each of 6 dessert plates.
- Top with the roasted apples.
- Drizzle with the remaining crème anglaise and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
163g
Fat
52g
Carbs
17g
