Recipe by Jessica K
Looks soo good!! Found in Canadian Living. For the Canada part of world tour contest!!
Top Review by Parthenia
I made this dish for sabbath. I doubled the maple syrup and orange juice sauce because it wasn't enough to coat that many apples. The creme anglaise took a little longer than five minutes to thicken; but, overall, it was a good recipe. I will definitely make it again as my family enjoyed it.
- 1⁄2 cup maple syrup
- 1 tablespoon grated orange rind
- 1⁄2 cup orange juice
- 1⁄4 cup dried cranberries
- 1 teaspoon cinnamon
- 6 apples, peeled and cored (such as Golden Delicious)
- 1⁄2 cup toasted chopped pecans
Bourbon Creme Anglaise
- 3 egg yolks
- 1⁄4 cup granulated sugar
- 1⁄2 vanilla bean, halved lengthwise (or 1 tsp/5 mL vanilla)
- 1 cup whipping cream (heavy cream)
- 2 tablespoons Bourbon or 2 tablespoons whiskey
Directions See How It's Made
- Bourbon Crème Anglaise:.
- In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
- Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher.
- Stir in vanilla (if using) and bourbon.
- Pre-heat oven to 400.
- In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.
- Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.
- Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.