Roasted Apples With Bourbon Crème Anglaise

Recipe by Jessica K
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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 1
    tablespoon grated orange rind
  • 12
    cup orange juice
  • 1
    teaspoon cinnamon
  • 6
    apples, peeled and cored (such as Golden Delicious)
  • 12
    cup toasted chopped pecans
  • Bourbon Creme Anglaise
  • 3
    egg yolks
  • 12
    vanilla bean, halved lengthwise (or 1 tsp/5 mL vanilla)
  • 1
    cup whipping cream (heavy cream)
  • 2
    tablespoons Bourbon or 2 tablespoons whiskey
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DIRECTIONS

  • 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.
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