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Caramelized Apples
with Cognac
and Vanilla Ice Cream
Makes 4 to 6 Servings
*1/2 cup (1 stick) unsalted butter
*2 3/4 pounds Granny Smith apples (about 7), peeled, cored and cut into 1/4-inch-thick slices
*1/2 cup sugar
*1/2 teaspoon ground cinnamon
*2 tablespoons cognac
*1 pint vanilla ice cream
*Fresh raspberries, for garnish
*Mint sprigs, for garnish
1Melt the butter in a heavy large frying pan over high heat, stirring until the butter foams and becomes golden, about 2 minutes. Toss the apple slices, sugar and cinnamon in a large bowl to coat. Immediately add the apple mixture to the hot butter. Stir the apples to coat with the butter. Simmer until the juices evaporate and the apples become caramelized, stirring occasionally, about 12 minutes. Using a slotted spoon, transfer the caramelized apples back to the large bowl. Discard any remaining butter in the pan. Stir the cognac into the caramelized apples.
2Spoon the warm caramelized apples into bowls. Top with a scoop of ice cream. Garnish with fresh raspberries and mint sprigs. Serve immediately.
  • As the apples cook, they will release their juices. Be sure to allow time for these juices to form and evaporate. Once the juices evaporate, the applies will then caramelize.
  • If desired, stir 1/4 cup of golden raisins and 1/4 cup of chopped toasted walnuts, pecans or almonds into the caramelized apples.
  • Try layering the caramelized apples between sheets of baked puffed pastry or phyllo dough for a delicious apple Napolean. They are also fabulous as a topping for pancakes and waffles.
  • Source
    Zov Karamardian, Zov's Bistro, Tustin, CA