So I pinned a very popular baked apple sundae recipe a few weeks ago but it needed some revamping…I mean honestly if I am going to consume that amount of calories it needs to be total perfectionHERE was the original Pin and here is my take…(and HERE is the Pin if you want to Pinterest)
First take your favorite variety of apple and cut the top off-make sure you don’t cut off much because you need plenty of “bowl”…
If your kiddies are around give them the tops of the apples to snack on-I told mine they were apple “chips” and they scarfed them up, keeping them occupied.
Then take a spoon or, better yet, a melon baller and clean out the flesh of the apple. Leave enough of the sides for the apple to properly stand up.
Mine starts to differentiate from the Pinterest recipe here. I made a “paste” of softened butter, brown sugar, nutmeg, ground cloves, and freshly grated cinnamon. I didn’t measure I just put enough in to make it not too thin and not to thick-you want it to stick to the sides of the apple.
Then I took a pastry brush and brushed the brown sugar/butter/spice paste onto the insides of the carved out apple bowls.
Then I baked them in the oven for about 15-20 minutes at 350 degrees…
While that was baking I made chili which I love when its cold (okay so its not cold here, yet, but it was supposed to be in the 60’s last night so I made it)…
In your preheated oven go ahead and toast some pecans until they brown and become fragrant.
Before we ate I took the apples out to cool off so they wouldn’t completely melt the ice cream. Then I made the sauce, which is quite like the Pinterest recipe. I do have to admit, though, I didn’t know what they meant by golden syrup so I went with light corn syrup. This does make a bit of sauce so you may want to cut the recipe in half or you can refridgerate and use over just a bowl of ice cream (I just did it!)
Here’s what you need:
2 tablespoons of butter
½ cup firmly packed brown sugar
¼ cup light corn syrup
¼ cup cold water
14 ounce can of sweetened condensed milk
1 teaspoon vanilla extract (use the real stuff-I have THIS Madagascar Bourbon Vanilla and use it for everything-it’s heavenly)
2 tablespoons brandy
Melt the butter over low to medium heat and add brown sugar, light corn syrup, water, and salt. Let the sugar dissolve over medium heat until it bubbles. Reduce heat and add in the sweetened condensed milk, vanilla, and brandy. Stir until combined.
And now you are ready for the assembly!! Take some vanilla bean ice cream and scoop it into the apple bowls, drizzle the caramel sauce over the apples and sprinkle them with the toasted pecans…
This is the most amazing dessert and I am not even a big apple fan. By the time you get down to the apple the spices and ice cream have seeped into the rest of the apple flesh and it is simply delish! This was our pre-pumpkin carving dessert. We started a fire and I had already gotten everything out on the back porch ready so we could eat and start carving.
We were serenaded and even danced barefoot to Jason Aldean’s new release, Night Train. I am obsessed with it…the entire LP but mostly the title track.
We usually do really good pumpkins but our absolutely beautiful on the outside $5 Publix pumpkins were literally 2″ thick (we usually go to a patch but we just didn’t have time and we promised to do them last night so Publix it was. My neighbor, Amanda, suggested we hide the pumpkins and let the kids find them to add some fun-she was right! They loved it!). Because of the thickness we broke all our “tools” and the knives just didn’t curve and carve how we needed them and I didn’t want to lose a finger trying to get a good pumpkin so they are what they are. And let’s be honest, the kids didn’t do theirs so Jon & I did 5 pumpkinsHere are the kid with “their” pumpkins…
It was a nice start to our “fall” and I so wished the weather would cooperate so I could get a little more in the spirit but I guess the trade off is that we can still go to the beach in mid October even if we end the night carving pumpkins by a fire…Hope you love the recipe-it is amazing, I promise!