Mele Alla Crema Baked Apples With Cream Recipes

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MELE ALLA CREMA (BAKED APPLES WITH CREAM)

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 6



Mele Alla Crema (Baked Apples With Cream) image

Steps:

  • Soak 4 ounces of amaretti cookies in the wine until very soft.
  • Meanwhile, dissolve sugar in saucepan over moderate heat, stirring.
  • In separate saucepan, heat 1/2 cup heavy cream until it boils. When sugar has dissolved and browned, add boiling cream, mixing well. Scrape down sides and corners of saucepan. Let cool.
  • Preheat oven to 350 degrees.
  • Whip the remaining 1/2 cup cream until firm. Reserve Y of the whipped cream for decorating. Add the rest to the cooled sauce.
  • Fill each apple with the soaked amaretti. Put apples in a greased baking dish and add water to a depth of 1/8 inch. Place in the oven and bake about half an hour, until the apples are tender but still firm.
  • Remove from the oven and let cool. Arrange the apples in a deep serving dish. Pour cream sauce over them and pipe reserved whipped cream around them. Crumble the remaining amaretti cookies and sprinkle over all.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 21 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 134 milligrams, Sugar 35 grams, TransFat 0 grams

6 ounces amaretti cookies
1/2 cup vin santo or Marsala wine
1/4 cup sugar
1 cup heavy cream
6 apples, cored
1 tablespoon butter

LEMON-GLAZED CARDAMOM PEAR TEA BREAD

Provided by Nancy Harmon Jenkins

Categories     brunch, dessert

Time 1h15m

Number Of Ingredients 17



Lemon-Glazed Cardamom Pear Tea Bread image

Steps:

  • Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
  • To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
  • While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams

1/2 cup vegetable oil, plus oil for greasing pans
1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored)
1 egg, slightly beaten
2 teaspoons grated lemon peel
1/4 cup milk
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground cardamom seeds
1/2 cup chopped walnuts or pecans
1 cup confectioners' sugar
1 tablespoons lemon juice
1/2 teaspoon freshly ground cardamom seeds (see note)
Pinch of salt
1 to 2 tablespoons cream or milk
1 teaspoon butter, softened

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