Try this Caramel Apple Shortcakes recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------FOR THE CARAMEL APPLES------------------------ 1/2 c Plus 1 tablespoon sugar 3/4 c Heavy cream; heated 5 Tart cooking apples such as -Granny Smith; (about 2 -pounds) 1/2 Stick unsalted butter; (1/4 -cup) Make the shortcakes: Preheat the oven to 425F. Into a bowl sift together the flour, 3 tablespoons of sugar, the baking powder, and a pinch of salt and stir in zest. In a bowl with an electric mixer beat 1 cup of the cream with the vanilla until it just holds soft peaks. Make a well in the center of the flour mixture, add the whipped cream, and with a fork combine the mixture until it just forms a dough. On a lightly floured surface knead the dough 6 times, or until it is just combined well, roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter cut out a total of 6 rounds, gathering and rerolling the scraps. Brush the rounds with the additional cream or the milk and sprinkle them with the additional sugar. Bake the shortcakes on a greased baking sheet in the middle of the oven for 12 to 15 minutes, or until they are golden, transfer them with a spatula to a rack, and let them cool. Make the caramel apples: In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat, undisturbed, until it begins to melt and cook the sugar, stirring with a fork, until it is melted completely and turns a golden caramel. Remove the skillet from the heat and whisk in the cream carefully. Return the skillet to the heat and whisk the caramel sauce until it is smooth. In a large heavy skillet cook the apples, each peeled, cored, and cut into 8 slices, in the butter over moderately high heat, stirring, until they are browned lightly, add the remaining 1 tablespoon sugar, and cook the apples until they are soft and caramelized. Add the sauce to the apples and stir the mixture carefully. Break each shortcake in half, arrange 2 halves on each of 6 dessert plates, and spoon the apples over them. Serves 6. Gourmet November 1993
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Serving Size: 1 Serving (471g) | ||
Recipe Makes: 1 | ||
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Calories: 1641 | ||
Calories from Fat: 415 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.2g | 62 % | |
Saturated Fat 27.7g | 139 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 163mg | 50 % | |
Sodium 3928.9mg | 135 % | |
Potassium 374.5mg | 10 % | |
Total Carbohydrate 282.5g | 83 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 276.3g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1641
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