Prep 20 mins
Cook 10 mins
Grilling brings out the pure, true flavor of your favorite apple, whether it a Gravestein or an heriloom apple such as Duchess of Oldenburg. Courtesy of Taste Magazine, Fall 2001.
- 1 cup milk
- 1 cup half-and-half (half milk and half cream)
- 4 egg yolks
- 2 large eggs
- 1⁄3 cup granulated sugar
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons Bourbon (optional)
- 5 sweet apples (Gravestein, Gala or Golden Delicious)
- 1⁄4 cup light extra virgin olive oil
- 2 teaspoons fresh ground cardamom
- light extra virgin olive oil, for brushing on fruit
- toasted pecans (to garnish, chopped)
- Preheat gas grill or fire in charcoal grill.
- Creme Anglaise:.
- In a saucepan over low heat combine the milk and half-and-half.
- Heat to just boiling.
- In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended.
- Add sugar, salt and vanilla.
- Gradually whisk in the hot milk mixture.
- Place over the bottom pan of boiling water stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes.
- DO NOT LET IT BOIL.
- Immediately remove from heat.
- Stir in the bourbon and let cool slightly to thicken.
- Cut the apples into rounds about 1/2 inch thick.
- Put slices in a baking dish and drizzle with olive oil, truning to coat.
- Brush the grill with olive oil and place apple slices on it, or place them in an oiled grilling basket.
- Sprinkle the apples with cardamon.
- Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes.
- Transfer the apples to a plate.
- Pool some of the creme anglaise on each of 6 dessert plates and topw with several apple rounds.
- Drizzle the apples with additional creme anglaise, adding the chopped pecans at this time, if you are going to use.