Caramelized Cardamom Apples With Pistachio Cream Recipes

CARAMELIZED CARDAMOM APPLES WITH PISTACHIO CREAM

Steps:

• Whip the cream lightly in a bowl till it just holds its shape, but is not stiff at all.
• Fold half of the pistachio nuts into the cream, cover and refrigerate.
• Melt the butter over low heat in a large nonstick skillet. Take the pan off the heat.
• Peel, core and slice the apples thinly, dropping the slices into the butter as you cut them.
• Fold them into the butter as you go so that they do not discolor. (If you like, you could keep the pan over very low heat as you do this.).
• Add the cardamom, cinnamon, cloves, sugar, almonds and walnuts.
• Cook on medium heat for 2-3 minutes, stirring gently as you do so.
• Turn the heat to high; cook for 8-10 minutes, stirring very gently now and then, till apples have caramelized lightly.
• Serve on individual plates with a dollop of cream partially on, partially off the apples.
• Sprinkle remaining pistachios over the cream.

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.

CARAMELIZED APPLES

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.

CARAMELIZED APPLES

Steps:

• Melt butter in large skillet over medium heat; sprinkle sugar over.
• Stir until sugar begins to melt, about 1 minute.
• Add apples.
• Saute until apples are brown and tender and juices form, about 10 minutes.
• Add cream and simmer until sauce thickens slightly, about 2 minutes.
• (Can be prepared 3 hours ahead. Let stand at room temperature. Re-warm apples over medium heat.).

CARDAMOM APPLE CRISP WITH CARAMEL CREAM

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square baking dish with shortening or cooking spray.
• In medium bowl, toss apples with 1/3 cup of the brown sugar. Spread apples in dish. In another bowl, stir remaining 2/3 cup brown sugar, the flour, oats, cardamom and cinnamon until well mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in pecans. Sprinkle over apples.
• Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 45 minutes before serving.
• In chilled large deep bowl, beat whipping cream and caramel topping with electric mixer on high speed until stiff peaks form. Serve caramel cream with warm crisp. Drizzle with additional caramel topping, if desired.