Give apples healthy and delicious brulee treatment

In this image taken on August 27, 2012, Apple Cranberry Brulee served on a plate is shown in Concord, N.H. (AP Photo/Matthew Mead)
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Think baked pancake, souffle and a creme brulee, and you’ll have the essence of this great treat. While the finished dessert embodies those great recipes, nothing outshines the apples.

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APPLE CRANBERRY BRULEE

Servings: 6

  • 2 medium apples (about

1 pound), peeled, cored,

quartered and thinly sliced

  • 1/3 cup dried cranberries,

cherries or raisins

  • 5 T. maple syrup, divided
  • 3 T. brandy, bourbon or rum,

divided (optional)

  • 1 large egg yolk
  • 1 T. cornstarch
  • ½ tsp. vanilla extract
  • Pinch table salt
  • 2 large egg whites, room

temperature

  • 2 T. dark brown sugar

Heat oven to 450 degrees. In a 9-inch round shallow baking dish, combine the apples, cranberries, 2 tablespoons of syrup and 2 tablespoons of liquor, if using. Cover with foil and bake for 35-40 minutes or until a paring knife goes easily through the apples. Remove from oven and increase the oven heat to 500 degrees.

While the apples are baking, in a medium bowl whisk together the egg yolk, remaining 3 tablespoons of syrup, remaining tablespoon of liquor, cornstarch, vanilla and salt. Set aside.

Once the apples are tender, in another medium bowl beat the egg whites until soft peaks form. Stir half of the whites into the yolk mixture, then gently but thoroughly fold in the remaining whites. Spread the mixture evenly over the top of the apples.

Place the brown sugar in a mesh sieve. Hold the sieve above the egg topping and press the sugar through it to evenly sprinkle over the topping. Bake the dessert in the top third of the oven until browned, about 2 minutes. Serve right away.

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