Ravneet Gill's Recipe for Roasted Whole Apples with No Churn Ice Cream | The perfect place
Baked apples fill the kitchen with the most beautiful fragrance. Recently an old friend who is trying to sell his house told me he was planning to make an apple crumble before people came to see it. he had heard that the smell of baked comforts could help. I told him these baked apples would work just as well. The jam from the dates stuffed inside the fruit provides some welcome texture, and you can scoop it up with the melted ice cream that collects at the bottom of your bowl.
Whole roasted apples and no-churn ice cream < p class="dcr-18sg7f2">You will need to start the ice cream a day ahead.Prepare 20 minCook 1 hrFreeze overnight Makes 4
4 teaspoons softened butter4 teaspoons dark brown sugarZest of 1 lemon2 bags of Earl Gray tea4 Braeburn apples4 Medjool dates
For the ice cream 200 ml heavy cream 200 ml whole milk 50 g caster sugar 80 g honey 120 g liquid cream 1 large pinch of sea salt
For the ice cream, heat the cream, milk, sugar and honey in medium saucepan until boiling. Meanwhile, put the clotted cream in a large bowl and sprinkle with salt. Pour the steaming milk mixture over the clotted cream and stir well to combine. Let cool completely, then pour into a suitable container, cover and freeze overnight.
Now for the apples. In a small bowl, combine the butter, brown sugar and lemon zest to form a paste. Put the tea bags in a large carafe, add 500ml hot water and set aside.
Heat the oven to 180C (160C fan)/350F/gas 4. Peel and core the apples, otherwise leave them whole. Use a knife to open one side of each date and remove the pits. Pour the butter sugar into the dates, seal them, then push them into the middle of the apples to replace the pits - the dates should fit snugly inside, so if necessary hollow out the apple a bit more. / p>
When the ice cream is set, cut it into large pieces and blend it in a high-speed blender. Return it to the container and freeze for an hour before serving.
Use a knife to score the outside of each apple around its center (this will prevent them from bursting when cooking), then arrange them side side by side in a deep roasting pan or casserole dish. Pour the earl gray into the bottom of the pan/mold, cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the apples are golden brown and soft to the touch but have not fallen apart.
Serve the roasted apples hot with cold ice cream.
Baked apples fill the kitchen with the most beautiful fragrance. Recently an old friend who is trying to sell his house told me he was planning to make an apple crumble before people came to see it. he had heard that the smell of baked comforts could help. I told him these baked apples would work just as well. The jam from the dates stuffed inside the fruit provides some welcome texture, and you can scoop it up with the melted ice cream that collects at the bottom of your bowl.
Whole roasted apples and no-churn ice cream < p class="dcr-18sg7f2">You will need to start the ice cream a day ahead.Prepare 20 minCook 1 hrFreeze overnight Makes 4
4 teaspoons softened butter4 teaspoons dark brown sugarZest of 1 lemon2 bags of Earl Gray tea4 Braeburn apples4 Medjool dates
For the ice cream 200 ml heavy cream 200 ml whole milk 50 g caster sugar 80 g honey 120 g liquid cream 1 large pinch of sea salt
For the ice cream, heat the cream, milk, sugar and honey in medium saucepan until boiling. Meanwhile, put the clotted cream in a large bowl and sprinkle with salt. Pour the steaming milk mixture over the clotted cream and stir well to combine. Let cool completely, then pour into a suitable container, cover and freeze overnight.
Now for the apples. In a small bowl, combine the butter, brown sugar and lemon zest to form a paste. Put the tea bags in a large carafe, add 500ml hot water and set aside.
Heat the oven to 180C (160C fan)/350F/gas 4. Peel and core the apples, otherwise leave them whole. Use a knife to open one side of each date and remove the pits. Pour the butter sugar into the dates, seal them, then push them into the middle of the apples to replace the pits - the dates should fit snugly inside, so if necessary hollow out the apple a bit more. / p>
When the ice cream is set, cut it into large pieces and blend it in a high-speed blender. Return it to the container and freeze for an hour before serving.
Use a knife to score the outside of each apple around its center (this will prevent them from bursting when cooking), then arrange them side side by side in a deep roasting pan or casserole dish. Pour the earl gray into the bottom of the pan/mold, cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the apples are golden brown and soft to the touch but have not fallen apart.
Serve the roasted apples hot with cold ice cream.
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