Apple Sundaes Recipes

Steps:

• In a serving dish, add the crushed graham crackers, scoops of vanilla ice cream, apple pie filling and a dollop of the Cinnamon Whipped Cream. Top with the caramel sauce and caramel popcorn snack mix.
• In a chilled bowl, add the cream, sugar, cinnamon and vanilla. Whisk until medium peaks form, 5 to 8 minutes.

Steps:

• In a large saute pan over medium heat, melt 2 tablespoons butter. Add apples and saute, turning occasionally for even cooking, until slightly golden and softened but still holding its shape, about 10 to 12 minutes.
• Meanwhile, in a small saucepan over medium heat, add sugar and water. Stir occasionally and watch closely until color just starts to change to golden-amber, about 6 to 8 minutes. Remove pan from heat and carefully add cream (mixture will bubble and release steam). Gently stir until bubbles subside slightly, and put back over very low heat. Stir in remaining tablespoon butter, vanilla, and salt, and remove from heat. Set aside to thicken slightly.
• Disperse apples into 4 serving bowls and spoon warm caramel sauce over to cover. Top each with a scoop of ice cream, spoon more caramel over the top, and garnish with peanuts.

Steps:

• Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
• Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
• Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.

Steps:

• Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
• In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
• Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.

Steps:

• Cook apples in butter, sugar and lemon juice until tender.
• Spoon apples and syrup in dessert dishes.
• Top with ice cream and nuts.

Steps:

• Peel and core apples.
• Cut into thin slices; cut each slice in half crosswise.
• In medium skillet, melt butter over medium heat.
• Add apples; cook 2 minutes, stirring frequently.
• Add brown sugar, cranberries, cinnamon and apple juice; cook 6 to 8 minutes or until apples are tender and sauce is desired consistency, stirring occasionally.
• To serve, spoon frozen yogurt into individual dessert dishes.
• Spoon apple mixture over frozen yogurt.
• 1 SERVING Calories 300 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g); Cholesterol 20mg; Sodium 105mg; Total Carbohydrates 57g (Dietary Fiber 2g); Sugars 51g; Protein 4g.
• % Daily Value: Vitamin A 6%; Vitamin C 6%; Calcium 20%; Iron 4%.
• Exchanges: 1 Starch, 1 Fat, 3 Other Carbohydrates.
• Quick Fix: The caramel-apple sauce can be made ahead and reheated in the microwave at serving time.

Steps:

• In a large saucepan, combine the brown sugar, flour, water, lemon juice and salt; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add apples; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender. , Remove from the heat; add butter and vanilla. Stir until butter is melted. Serve warm or at room temperature over ice cream.

Steps:

• Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.
• Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and 1/2 cup cream. Transfer apple mixture to a bowl.
• Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).
• To assemble: Whisk remaining 1 cup cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

Steps:

• Peel, core and slice apples.
• Mound a layer of apples on a piece of foil.
• Cover apples with dabs of butter,cinnamon,sprinkle with brown sugar & top with the corn syrup & nuts.
• Make a tent over the apple mixture with foil, making sure side are sealed.
• Grill on medium for about 20 minutes.
• Slice pound cake in thick slices & grill for 30 seconds to 1 minute per side.
• Place pound cake slices in bowls & top with ice-cream & the hot apple mixture.
• Enjoy!

Steps:

• In a small saucepan, melt the butter over a gentle heat and add the apples, cinnamon and sugar. Cook for 10 mins or until the apples have softened but still hold their shape.
• Split the mixture between four sundae glasses or bowls. Sit 2 scoops of ice cream on top of each, followed by the crushed biscuits. Serve while the apple mix is still warm.

Steps:

• In skillet mix together sugar, orange juice, lemon juice and cinnamon. Stir over low heat until sugar dissolves. Bring to a boil; simmer 5 minutes. Add apples and simmer, covered, 15 minutes longer. Serve over scoops of ice cream.