Cinnamon Roasted Apples With Pecans And Ice Cream Recipes

Steps:

• Preheat oven to 450 degrees. Spread pecans in a 13-by-9-inch baking dish; toast until fragrant, 3 to 5 minutes. Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
• In a large bowl, combine sugar, lemon juice, and 1/4 cup water. One at a time (to prevent them from turning brown), halve apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
• Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.

Steps:

• In a large skillet, cook and stir brown sugar and butter over medium heat until sugar is dissolved. Add apples; cook, uncovered, over medium heat for 5-7 minutes or until tender, stirring occasionally. Stir in pecans. Serve warm.

Steps:

• In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown. In a saucepan combine the milk and cinnamon stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool. Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and crema. Whisk well and refrigerate until cold.
• Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Set aside to cool and then roughly chop. Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions. Fold in the cooled toasted pecans. Store in the freezer.

Steps:

• For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
• Chill until ready to use. Store leftover topping in the freezer.
• For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
• For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
• For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
• Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
• Strain the mixture and divide among six 2- to 4-ounce small ramekins.
• To assemble the crisp: Preheat the oven to 325 degrees F.
• Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
• Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer apple slices in the bottom of an 8-inch glass baking dish.
• Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes.

Steps:

• Preheat the oven to 425°F.
• Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp into the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Remove from the heat, and discard the vanilla pod.
• Cut the apples in half through the core, and carefully remove the core and seeds with a paring knife (or, for a more dramatic presentation, leave the core and stems intact). Toss the apples in a large bowl with the sugars, brown butter, cinnamon, nutmeg, Calvados, and salt. Arrange the apples, cut side up, in a roasting pan. Top each half with the remaining sugar mixture from the mixing bowl.
• Bake the apples about 40 minutes, basting them with the pan juices every 10 minutes, until the flesh has pulled away from the skin and the apples are tender and carmelized.
• Arrange the warm apples on a large platter, and pour all the remaining juices over them. Serve with cinnamon ice cream and glasses of Calvados.
• Cinnamon Ice Cream
• Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse about 30 minutes.
• Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
• Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
• Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain it and chill at least 2 hours in the refrigerator. The base should be very cold before you churn it. Process in an ice cream maker according to the manufacturer's instructions.
• Note
• I like to leave some of the cores and stems intact-the apples are a little harder to eat, but so beautiful that way.

Steps:

• Mix milk and 2/3 cup sugar together with an electric blender, about 2 minutes. Stir in heavy cream, 2 tablespoons ground cinnamon, and 1 teaspoon cinnamon extract with a spoon. Chill in a refrigerator for 2 hours.
• Meanwhile, place apples into a pot and add water to cover; heat over medium heat. Add remaining cinnamon extract, remaining ground cinnamon, light brown sugar, and 1/2 teaspoon white sugar, in that order, while stirring the mixture in between each addition. Cook on medium heat until apple pieces are soft to the touch, 8 to 10 minutes. Turn off heat and pour apple mixture into a colander to drain. Transfer to a container and add pecans; allow to cool, 15 to 20 minutes. Place into a refrigerator and wait until ice cream mixture has setup for those 2 hours.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, at least 18 minutes.
• Take the top off and add your apple/pecan mixture and allow machine to mix that for you for an additional 4 to 5 minutes. At this point it should be soft-serve consistency; if hard-serve is desired place cinnamon ice cream with apple-pecan swirl into a freezer to setup for 1 additional hour.