Roasted Apples With Ice Cream Recipes

Steps:

• Combine the water, sugar and ginger in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes. Let stand for 10 minutes and strain through a fine mesh sieve.
• Preheat oven to 400 degrees. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, tossing once, about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rounds and place on the plates. Fan the apple slices around the ice cream and serve.

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:

• Preheat oven to 375 degrees. Fill center of each apple with 2 pieces butter, and place on a rimmed baking sheet. Roast until apples are soft but not falling apart, about 30 minutes. (Apples may crack as they soften; if they do, remove from oven.) Serve immediately with ice cream.

Steps:

• Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.

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.