Time 32m Yield 4 servings Number Of Ingredients 9 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.
Number Of Ingredients 9 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.
Time 1h5m Number Of Ingredients 10 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.
Time 4h20m Yield 8 servings Number Of Ingredients 8 Steps:
Microwave caramels and milk in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Drizzle 1/2 cup of the caramel sauce evenly onto bottom of crust. Reserve remaining caramel sauce for later use. Top with scoops of ice cream, spreading evenly. Freeze 3 hours. Meanwhile, cook apples in butter and sugar in large skillet on medium heat 5 min. or until apples are tender, stirring frequently. Cool completely. Spoon apples over ice cream; drizzle with reserved caramel sauce. Sprinkle with nuts. Freeze 4 hours or overnight. Remove from freezer 10 min. before serving.
Time 3h Yield 6-8 serving(s) Number Of Ingredients 25 Steps:
Make the Apples: Toss the 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 dissolved 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 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 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 layers. Top with whipped cream. Cinnamon Ice Cream: Heat milk, cream, and vanilla seeds and pod in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover and let cream mixture steep at room temperature for 1 hour. Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk egg yolks, sugar, cinnamon and a pinch of salt in a large bowl. Add hot cream mixture in a slow steady stream, whisking constantly, until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. Do not let the mixture come to a simmer. Strain mixture through a fine sieve into a bowl. Discard vanilla pod. Set the bowl in the ice-water bath. Let cool, stirring occasionally, until cold, about 20 minutes. Freeze mixture in an ice cream maker according to manufacturers directions. Transfer to a large container, and freeze until firm, about 1 hour. Ice cream can be frozen for up to 1 week. Pecan-oat Crumble: Preheat oven to 325°F Cream butter and sugars until smooth. Add pecans, oats, flour, baking powder, cinnamon and a pinch of salt. Stir until mixture begins to form large clumps. Transfer mixture to a rimmed baking sheet, and spread in a single layer. Clumps should be close together. Bake until golden brown, about 25 minutes. Let cool completely, on sheet on a wire rack. Using your hands, break into small pieces. Crumble can be stored for up to 1 week.
Time 21m Yield Makes 6 servings. Number Of Ingredients 6 Steps:
Melt butter in large skillet on medium heat. Stir in brown sugar. Add apples; toss to coat. Cook 4 to 5 minutes or until apples are tender, stirring frequently. Scoop ice cream evenly into 6 dessert dishes; cover evenly with the warm apple mixture. Top each sundae with 1 Tbsp. of the topping and about 2 Tbsp. of the gingersnap pieces. Serve immediately.
Time 22m Yield 4 Number Of Ingredients 9 Steps:
Combine apples, brown sugar, butter, cinnamon, and salt in a saucepan over medium heat; cook, stirring occasionally, until apples begin to soften, about 10 minutes. Add pecans and cook 2 minutes more. Remove from heat and cool slightly. Scoop ice cream into 4 bowls and top with apple topping. Sprinkle toffee bits over apple topping.
Time 4h15m Yield 10 serving(s) Number Of Ingredients 7 Steps:
Place caramels and 3 tbls milk in medium microwaveable bowl. Microwave on HIGH for 1 minute or until caramels are melted; stir until smooth – Reserve 1/3 cup caramel mixture. Pour remaining caramel mixture into pie crust and sprinkle with chopped toasted pecans. Pour 1 cup milk into large bowl – add dry pudding mix, beat with wire whisk about 2 minutes – gently stir in whipped topping – spoon into crust.freze 4 hours or overnight – spoon pie filling over pudding mixture.warm remaining caramel mixture in small micowaveable bowl on HIGH 30 secons or until caramel is smooth. drizzle over apple pie filling – serve immediately.
