CIDER-POACHED APPLES WITH CANDIED WALNUTS, RUM CREAM, AND CIDER SYRUP
Provided by Ruth Cousineau
Categories Milk/Cream Rum Dessert Poach Christmas Thanksgiving Apple Walnut Fall Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Poach apples:
- Peel top third of each apple and rub peeled part with lemon half. Put apples in a wide 5-quart heavy pot and add cider and brown sugar. Bring to a boil, covered, over medium heat (this will take 25 to 30 minutes). Remove from heat and cool apples in cider, covered, about 1 hour.
- Make candied walnuts:
- Preheat oven to 450°F with rack in lower third.
- Stir together all ingredients with a pinch of salt, then spread on a small baking sheet into a 10-inch round. Bake, rotating sheet halfway through, until golden, 5 to 6 minutes. Transfer to a rack and loosen nuts, then cool (nuts will crisp as they cool).
- Whip cream and assemble dessert:
- Beat cream with sugar, rum, and vanilla using an electric mixer until it just holds soft peaks.
- Drain apples, reserving poaching liquid for another use. Put an apple on each plate and sprinkle with candied walnuts. Dollop cream next to each apple and drizzle (bottled) boiled cider all over.
APPLE CIDER AND RUM PUNCH
This Thanksgiving punch cocktail combines sweet rum with dry apple cider, rounded out by vermouth, lemon juice and Angostura bitters.
Provided by Chris Morocco
Categories Bon Appétit Thanksgiving Cocktail Punch Rum Apple Juice Orange Vermouth Apple
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine rum, vermouth, lemon juice, simple syrup, and bitters in a large pitcher. Add 2 cups ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider.
- Divide punch among ice-filled old-fashioned glasses and garnish with more apple slices and orange zest.
- Do Ahead
- Punch (without apple, orange zest, and cider) can be made 1 day ahead. Chill.
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