Baked apples with vanilla ice cream and cider coulis
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80 ml (1/3 cup) granulated sugar
30 ml (2 tbsp.) cold butter, cut into small pieces
250 ml (1 cup) 35% cream
45 ml (3 tbsp.) ice cider
60 ml (1/4 cup) butter, softened
60 ml (1/4 cup) brown sugar
1,25 ml (1/4 tsp.) ground cinnamon
4 Golden Delicious apples (or any other cooking variety)
180 ml (3/4 cup) water
1 L (4 cups) vanilla ice cream
- Preheat the oven to 190°C (375°F).
- Melt the granulated sugar in a skillet over medium-high heat. Watch closely.
- When the sugar starts to dissolve, swirl the skillet with a circular motion. Do not stir with a spoon.
- When the sugar turns golden brown, remove from heat.
- Add the cold butter while swirling the skillet.
- Then, gradually pour in the cream previously heated in a microwave.
- Pay attention to splashes that may occur; boiling sugar can reach very high temperatures.
- Put the skillet back over heat and simmer for about 10 minutes.
- Add the ice cider and cool in the refrigerator.
- Combine the softened butter, brown sugar and cinnamon in a bowl. Stir.
- Core the apples. With the tip of a knife, make small incisions in the skin so the apples will not burst while cooking.
- Put the apples in an oven-safe dish.
- Fill the apples with the butter and brown sugar mixture.
- Pour the water around the apples.
- Place the dish in the oven and cook the apples for about 30 minutes or until tender.
- Let cool for 5 minutes.
- Serve the apples with the vanilla ice cream and the cider coulis.
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