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Caramelized Brandied Apples with Ginger Gelato [Recipe]

Oct 06, 2015 12:29AM ● Published by Ryan Frisch
Almost like an apple pie but without the crust. Enjoy these warm apples with cool and spicy gelato.

Caramelized Brandied Apples with Ginger Gelato

8 servings

  • 6 Tbsp butter, softened
  • 3/4 cup light brown sugar
  • 8 apples, peeled, cored, and cut into eighths
  • 1 cup cranberries (optional)
  • 2–3 Tbsp Calvados (apple brandy) or apple jack
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • Ginger Gelato (recipe follows)

1. Preheat oven to 400°. Spread the butter on the bottom of an ovenproof 10-inch nonstick skillet. Evenly sprinkle the brown sugar over the butter.

2. Toss the apples and cranberries with the Calvados and spices. Arrange the fruit in the skillet, tightly packing the apples and cranberries in concentric circles. The apples may stick up above rim of skillet.

3. Cook over medium heat, without stirring, until the sugar melts and the apples start to give off liquid, about 10 minutes. Transfer the skillet to the oven and bake on the center rack on top of a piece of foil to catch drips. Bake for about 1 hour. Let cool for 10 to 15 minutes and serve with Ginger Gelato.

This can be prepared ahead. Let the apples cool completely and then cover and refrigerate in the pan for up to 4 hours. Bring to room temperature and then reheat in a 350° oven for 15 minutes.


Ginger Gelato

Makes about 2 quarts

  • 2 quarts half & half
  • 2/3 cup roughly chopped fresh ginger
  • 1 1/3 cups sugar
  • 1/4 tsp salt
  • 2 Tbsp pure vanilla extract
  • 1 cup finely chopped candied ginger

1. Bring the half & half, fresh ginger, sugar, and salt to just a simmer over moderate heat, stirring occasionally. Remove from the heat and let steep for 20 to 30 minutes.

2. Pour the mixture through a sieve into a bowl. Bring to room temperature, add the vanilla, cover, and store in the refrigerator for at least 4 hours up to overnight.

3. When the ginger-cream is very cold, pour it into an ice cream maker and process according to the manufacturer’s directions. You may need to process in two batches. Freezing should take 25 to 35 minutes. In the last few minutes, add the candied ginger.

4. Transfer the gelato to containers and store in the freezer. About 20 to 30 minutes before serving, transfer the gelato to the refrigerator. It will soften slightly and be easier to scoop.

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