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For those of us in Michigan, the apples are upon us and it is a great crop this year. So here is something I whipped up tonight for desert. (Thanks Gma Judy for the apples)

This was inspired by many posts from Pinterest this one specifically. However after searching and trying again and again I found no clear how to…so I figured I’ll wing it!

APPLE ICE CREAM BOWLS
First you need apples, number to be designated by how many you will be serving. To be honest I can’t remember what kind we were even gifted, their good though if that tells ya. 😉
Cinnamon
1/2 tsp of sugar per apple

Sauce
1/2 cup water
1 cup sugar
1/2 cup yogurt

Ice cream of your choice

Preheat over to 350
While oven heats core out your apples but make sure you leave some meat and the flesh solid at the bottom. I used a small pumpkin corer to cut the circle then a knife to cut across and finally spooned it out.

Each apple received a two sprinkles of cinnamon. I rotated the apples to try and distribute it evenly.

Next sprinkle your 1/2 tsp of sugar in each apple.

Bake!!! I left ours in for 40 minutes and they still had some body left to them. To make them scoopable they would need to go an additional 10-20 minutes depending on size. I don’t like cooked fruit generally so this amount of time was perfect.

While those apples bake start the sauce.

Combine water and sugar in a medium to large sauce pan. Size is required because with any sugar sauce it can spit and needs constant movement. It’s just safer this way, so please be careful and use caution.

Stir until sugar dissolves.

Allow mixture to come to a rolling boil. At this point it needs to be agitated constantly. This can take anywhere from 5-10 minutes. I normally turn the heat to a medium high, but cannot be distracted or it will burn. Agitate the pan by gently sliding the liquid back and forth. Do not be strong with this!! Little gentle movements.

When the mixture begins to turn the caramel color take a large spoonful of the yogurt and start to gently and slowly mix it in. It will pop and spit so the slower the BETTER! Continue until all yogurt is added. Now the yogurt will at first seem to harden and ruin the concoction, just keep stirring and reduce heat to low.

Stir until the desired consistency is reach and remove from heat.

When apples are finished remove and allow to cool for about ten minutes.

Fill with ice cream and cover top with caramel. If caramel has thicken too much simply heat and stir on low.

Eat! Napkins required. We ate the ice cream out with a spoon then picked up our apples and enjoyed the scents and tastes of a Michigan fall.

Enjoy. Please let me know how your apple ice cream bowls turn out in the comments below.

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