Warm Apples With Vanilla Cream
From dixiediner 16 years ago
- 10 minutes to make
- Serves 4
The aromoa is wonderful. It can also be made early in the day, refrigerated in a covered container, and reheated in the microwave for about 2 minutes on HIGH. The warm apples are delicious served over premium vanilla ice cream, with gingersnaps, or over slices of gingerbread cake. Read more Or, top the warm apples with vanilla yogurt and add a sprinkling of granola or chopped pecans. See less
Ingredients
- 6 tablespoons unsalted butter shopping list
- 1/3 cup sugar shopping list
- 2 crisp, semisweet apples (such as Braeburn or Granny Smith), peeled, cored, and cut into ½-inch shopping list
- dice ½ cup dried cranberries shopping list
- ½ cup half-and-half shopping list
- 1 teaspoon pure vanilla extract shopping list
- ground nutmeg (preferably freshly grated) for garnish shopping list
How to make it
- Melt the butter in a large skillet over medium heat. Add the sugar; stir for about 1 minute or until it begins to melt.
- Add the apples; cook, stirring occasionally, for 10 minutes or until the apples are tender and the butter is lightly browned.
- Meanwhile, put the cranberries in a small microwave-proof custard cup with 2 tablespoons water. Cover with waxed paper and microwave on HIGH for 1 ½ minutes or until the cranberries are softened. Drain any water remaining.
- Stir the half-and-half, vanilla, and softened cranberries into the apples. Reduce the heat to medium-low; cover and simmer for about 2 minutes or until the sauce thickens.
- Serve warm in small dessert bowls. Garnish with nutmeg.
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