Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, mousse, Recipes

Caramelized Apples and Honey with Whipped Cream

The Jewish New Year is celebrated today, and this brings back memories of traditional foods. One of the culinary traditions for this festive event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year.

The following dessert is inspired by this tradition, while, at the same time, it is yet another version of the British “Fool” dessert, which consists of cooked fruit layered, or mixed, with whipped cream.

The apples were cooked with clear apple cider and a small amount of butter, and were sweetened with golden raisins, golden sugar and honey. In order to keep the honey-apple aroma dominant, I did not add many spices to them, but rather, added only a small amount of allspice powder. For the same reason, I’ve added only a small amount of vanilla extract, and a bit of honey, to the whipped cream. Thinly sliced apples, softened quickly in honey-water, make a quick garnish to this light and aromatic dessert.

The dessert is perfect for serving after a fairly heavy dinner, or any time of the day. Try it and enjoy.

Happy sweet New Year to all!

 

Notes:

* Allspice powder can be used in both savory and sweet dishes. Its aroma is described as a “mixture of nutmeg, black pepper, cinnamon and clove”. If you can’t find it, use any other warm aromatic spices of your choice.

* I used orange blossom honey, which has a wonderful unique aroma, that pairs well with the apples. However, any other type of honey you prefer can be used instead.

* The cooked apples and whipped cream can be prepared a couple of hours in advance, and assembled before serving.

 

 

 

 

Makes: 6

Prep time: 25 minutes

 

Ingredients:

For the apples:

4 medium Gala apples

¼ cup golden raisins

2 Tbs Demerara golden sugar (of light brown sugar)

¼ cup honey

½ cup clear apple cider (or fruity white wine, or water)

¼ tsp ground allspice powder

2 Tbs butter, soft

For the whipped cream:

2 cups (16 Fl oz /475 ml) heavy cream, well chilled

2 Tbs powdered sugar

2 Tbs honey

½ tsp vanilla

For the apple garnish:

1 Tbs honey

3 Tbs water

 

  1. The apples: peel, core and cut the apples into medium cubes. In a medium pan, mix the apples with the raisins, sugar, honey, cider, allspice and butter. Cover the pan and bring to the verge of boiling, over medium-high heat.
  2. Lower the heat to low, uncover the pan, and cook, mixing gently occasionally, for about 10 minutes, until the apples are soft, but still keep their shape, and the liquid reduced. Let cool, in the pan, to room temperature. Keep in a warm place until using.
  3. The cream: in a medium bowl, mix the chilled cream with the powdered sugar, honey and vanilla. Whip on slow speed. Gradually increase the speed to medium-high, until firm peaks are formed.
  4. Fill two pastry bags, fitted with star tips, with the whipped cream. Keep in the fridge until using, up to 2 hours.
  5. The apple garnish: mix the honey and water in a flat container. Cut the apple in half, core it and slice thin. Discard the ends.
  6. Arrange the slices in one layer in the honey water. Microwave on high for 1 minute. Cool to room temperature, and place on paper towel, to absorb excess water.
  7. When ready to serve, prepare 6 (5½ oz (155 ml)) serving cups. Add a layer of whipped cream to the bottom, following with apples, whipped cream and apples again. Add 2 apple slices on the side, and top with a bit more whipped cream. Drizzle a bit of honey on top, and serve immediately.
Cakes and Desserts, Cooked Fruits, Jams, Jelly, Cookies, cupcakes, fruit, Muffins, Recipes

Friands with Lime Curd

Friands (mini almond cakes), are one of my favorite quick and easy type of desserts. In a recipe I posted HERE a few years ago, I used cardamom powder in the batter, and served them with lemon curd. This time, I’ve decided to omit the cardamom, and serve them with lime curd – and the result was just as delicious. Continue reading “Friands with Lime Curd”

Cooked Fruits, Jams, Jelly, duck, Entree, fruit, Recipes

Duck Breast with Spiced Kumquat Marmalade and Mustard Glaze

Duck breast meat is a special delicacy: unlike most poultry, it is at its best when pan-fried to medium-rare degree, very much like a good steak. The meat is highly flavorful, while the layer of fat adds more flavor, and a slight smokiness, when it is rendered in the pan. Continue reading “Duck Breast with Spiced Kumquat Marmalade and Mustard Glaze”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Pineapple, Coconut and Rum-Raisins Cakes

The following cakes will delight any fan of dense and moist fruit cakes, with an added bonus of tropical flavors and aroma of pineapple, coconut, rum and vanilla. Continue reading “Pineapple, Coconut and Rum-Raisins Cakes”

Brunch, Cakes and Desserts, Cooked Fruits, Jams, Jelly, Cookies, fruit, Recipes

Sweetened Condensed Milk Dough Cookies with Quince Paste

Ever since I’ve discovered sweetened condensed milk dough in this blog, I’ve been experimenting with it. I like the easiness of its preparation and of rolling it, and the fact that it keeps its shape well while baking. Continue reading “Sweetened Condensed Milk Dough Cookies with Quince Paste”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Blueberry, Lavender and Lemon Marbled Cake

Buying more blueberries than needed, I decided it would be a good idea to bake a cake with them. However, I didn’t want to just add them into a cake batter, but rather, have them in a sort of separate layer in the cake. Continue reading “Blueberry, Lavender and Lemon Marbled Cake”

Brunch, Cakes and Desserts, Cooked Fruits, Jams, Jelly, Cookies, fruit, Recipes

Apple, Pineapple and Honey Mini Tarts

After enjoying filled cookies made with sweetened condensed milk dough (click HERE for the recipe), I knew I wanted to use this dough in more than one way. The following tasty mini tarts are the result of this decision. Continue reading “Apple, Pineapple and Honey Mini Tarts”

Cakes and Desserts, Cooked Fruits, Jams, Jelly, Crisp, fruit, Recipes

Blueberry Nectarine Crisp with Spelt Flour and Coconut

A crisp is one of the easiest and tastiest fruit desserts. The combination of warm, juicy fruits layer, with a crispy sweet topping, is a perfect ending to a summer lunch or dinner.
In the version I have for you here, I used spelt flour instead of white flour, and mixed it with rolled oats and shredded coconut, along with butter and warm spices. Continue reading “Blueberry Nectarine Crisp with Spelt Flour and Coconut”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Ginger-Lemon Summer Fruit Cake with Fruit Compote

Fruit cakes are high up on my favorite cakes list, and with summer fruits in abundance, it is only natural to bake them even more often.
This time, I used a combination of black plums, apricots and peaches, which I paired with freshly grated ginger, lemon juice, lemon zest and hard apple cider – to enhance the fruits’ flavors and aroma. Continue reading “Ginger-Lemon Summer Fruit Cake with Fruit Compote”

Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes, Sauces

Spiced Pears in Butterscotch Sauce

Poached pears is my go-to recipe, when I’m looking for a quick, tasty and light dessert (click HERE for the recipe). Pears have an incredible way of absorbing flavors while cooking, yet keep their shape, and can be easily served on their own, or with few additions, creating an effortless and elegant dessert. Continue reading “Spiced Pears in Butterscotch Sauce”

Candy, Cooked Fruits, Jams, Jelly, fruit, Recipes, Sweets

Candied Pomelo Rind

The following recipe came from my maternal grandmother, who was raised in the Sephardic Jewish community of Izmir. The making of jams, confitures and sweets was an important part of every household, and the guests were greeted with an assortment of small plates of these delicacies, along with coffee and cold water. Continue reading “Candied Pomelo Rind”