GRILLED APPLE SLICES WITH CARAMEL-MASCARPONE CREAM (PACIFIC NORTHWEST)
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- For the apples: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill pan with vegetable oil cooking spray.
- In a medium bowl, toss together the apple slices and safflower oil. Grill until lightly charred, about 2 minutes on each side. In a small bowl, combine the cinnamon and ginger. Sprinkle the cinnamon mixture over the grilled apple slices.
- For the cream: In a 1-quart saucepan, combine the maple syrup, cream and butter over medium-high heat. Bring to a boil and cook, until the mixture turns golden, about 4 minutes. Set the pan aside to cool slightly. Add the mascarpone cheese and whisk until the mixture is smooth.
- Divide the apple slices among 4 small plates. Drizzle with the cream. Sprinkle with the chopped hazelnuts and serve.
GRILLED CINNAMON AND BROWN SUGAR APPLES
A great alternative to apple pie! The same yummy flavor with less calories and a great presentation! Try it as is or with whipped cream or ice cream!
Provided by Mamas Kitchen Hope
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat.
- Place apple slices in a bowl with water and lemon juice to prevent them from turning brown.
- In another bowl mix cinnamon and sugar.
- Drain apples and place them on grill rack and allow to cook for 6-8 minutes on each side, turning once.
- Remove from grill and sprinkle with the cinnamon brown sugar mixture.
- Garnish as desired and serve!
Nutrition Facts : Calories 67.2, Fat 0.1, Sodium 4.3, Carbohydrate 18, Fiber 2, Sugar 14.2, Protein 0.3
GRILLED APPLES
Grilling can turn an apple into a savory side dish. For a great dessert idea, see my note below or try Recipe #329631. Works with pears, too. Great ideas I found in The Houston Chronicle. Enjoy!!!
Provided by Mrs.Jack
Categories Dessert
Time 15m
Yield 2 apple halves, 1 serving(s)
Number Of Ingredients 5
Steps:
- Halve and core the apples, then either brush them with olive oil or spritz with Pam.
- Dust the halves with salt and pepper, then place cut-side down over direct heat on a hot grill. Cook with the grill covered. After about 3 to 5 minutes, the apples should have pronounced grill marks on their cut sides.
- Use tongs to flip the apples and reduce the heat under them to low or move to cooler part of grill. Close the grill and cook until the apples are just tender, about another 3 to 5 minutes.
- To serve, sprinkle grated cheddar cheese over the apples and offer as a side to pork, chicken or steak.
- Note: if you want a sweet option, sprinkle with cinnamon and/or nutmeg, grill about 3 minutes. Turn over, sprinkle with sugar or brown sugar, raisins and/or coconut, close and cook until tender, about another 3 minutes. Top w/ vanilla or cinnamon ice cream!
Nutrition Facts : Calories 191, Fat 10.2, SaturatedFat 6.1, Cholesterol 29.8, Sodium 468.1, Carbohydrate 19.4, Fiber 3.3, Sugar 14.5, Protein 7.4
GRILLED APPLES WITH SPICED CHANTILLY CREAM
Steps:
- Preheat a grill to medium heat and preheat an oven to 350 degrees F.
- Brush the apple slices with the vegetable oil. Lay the apples on the hot grill, and turn the slices over after achieving golden grill marks. Transfer the apple pieces to a baking dish.
- Melt the butter, brown sugar and 2 teaspoons cinnamon in a pan over medium heat, stirring until the brown sugar has dissolved. Remove the pan from the heat. Pour the glaze over the apples and bake until the slices have softened, approximately 10 minutes.
- In a separate bowl, sprinkle the sugar and remaining cinnamon over the whipped cream. Gently fold the cream to combine the flavors.
- Arrange the grilled apples on a dessert plate and dress them with a dollop of the spiced whipped cream.
GRILLED FRENCH TOAST WITH APPLE-BERRY COMPOTE AND APPLE-MASCARPONE CREAM
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the apple-mascarpone cream: Combine the apples, sugar, cinnamon and 1/2 cup water in a small saucepan. Bring to a simmer, cover and cook over low heat, stirring occasionally, until the apples are completely tender, about 12 minutes. Uncover and cook, stirring, until reduced to the consistency of applesauce, about 2 minutes. Transfer to a bowl and cool completely. Once cool, combine 1/2 cup of the applesauce with the mascarpone; mix to blend. Refrigerate until ready to serve. (Reserve extra applesauce for another use.)
- For the apple-berry compote: Combine the apple cider and sugar in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until syrupy, about 10 minutes. Cool until warm. Add the strawberries, blackberries and blueberries to the syrup. Keep warm until ready to serve. (This makes more compote than you'll need, but it's a delicious topping for ice cream!)
- For the French toast: Preheat a grill pan to medium low. In a medium bowl, combine the eggs, sugar, vanilla and cinnamon. Then whisk in the milk. Brush the hot grill pan with butter to coat.
- Dip 3 brioche slices into the egg mixture; flip and dip on the reverse side. Remove from the egg mixture, letting any excess fall back into the bowl. Immediately add the bread to the grill pan. Cook until crisp and grill marks appear, 1 to 2 minutes. Flip and cook until cooked through, 3 minutes more. Remove to a plate and keep warm. Repeat with the remaining 3 brioche slices.
- To serve, add 3 slices of French toast to each plate. Top with apple-berry compote and dollop some apple-mascarpone cream on the side.
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