Caramelized Baked Apples with Almonds Dates and Bourbon →

I collected this recipe from Epicurious back in 1998. I modified it a bit to suit my taste and it remains my favorite baked apple recipe for special occasions. It takes a little more effort than a regular baked apple, but if you like baked apples, I think you’re going to love this recipe. The result is a truly special dessert of tender caramelized apple and a sweet chewy almond filling with hints of ginger and lemon zest. Substitute pecans or walnuts for the almonds if you choose and experiment with your baking apple of choice. I prefer a firm tangy apple to balance the rich sweetness of the filling. Experiment and make this recipe your own. I hope you enjoy it as much as I do!

CARAMELIZED BAKED APPLES WITH ALMONDS DATES AND BOURBON
Serves 4-6

Ingredients:

• 1/4 cup (1/2 stick) plus 1 1/2 tablespoons unsalted butter, melted

• 1/4 cup bourbon

• 1/4 cup apple juice

• 1/2 cup (packed) golden brown sugar (or ¼ cup + 2 tablespoons of maple syrup)

• 2 large egg yolks

• 1 tablespoon whipping cream

• 2 teaspoons minced peeled fresh ginger

• 2 teaspoons all-purpose flour

• 1 teaspoon grated lemon peel

• 1/2 cup almonds, toasted, finely chopped (pecans or walnuts would work as well)

• 6 pitted dates, chopped

• 4 large apples or 6 medium-size apples (like Gala, Roma, Cortland, Honey Crisp)

• Additional melted butter

• Bourbon whipped cream (add a tablespoon of bourbon to your already stiff whipped cream)

Preparation:
Preheat oven to 350°F.

1. Mix 1/4 cup butter, bourbon, and juice in an oven-proof glass baking dish. Mix sugar, egg yolks, 1 tablespoon cream, ginger, flour, lemon peel, and 1 ½ tablespoons of butter in a small bowl until smooth. Mix in the toasted almonds and dates.

2. Cut off the top ½ inch of the apples and reserve. Insert and remove an apple corer, being careful not to penetrate the bottom of the apple. Using a melon ball scoop or small spoon, scoop out the loosened core of the apples. Be careful to leave the bottom intact or the filling will ooze out the bottom of the apple as it cooks.

3. Using a vegetable peeler, remove a 1-inch-wide strip of peel from around the top of the cavity. Pack the cavities with the almond mixture and mound an extra spoonful atop the apples. Arrange the apples in the prepared dish with butter, bourbon, and juice. Brush the exposed apple surfaces with the sauce in the dish. (Optional: place the reserved slices atop the mound of almond mixture like a hat on each apple to keep the top from browning too much; alternatively cover the apples lightly with foil if they brown too much before being done.)

4. Bake until a tester inserts easily into an apple, brushing occasionally with juices and covering loosely with foil if the filling is browning too quickly, about 45 minutes. Serve warm or at room temperature with bourbon whipped cream.

Adapted from: https://www.epicurious.com/recipes/food/views/baked-apples-with-dates-almonds-and-rum-15549

The Perfect Flan →

This recipe appeared in a 1992 Collectors Edition of Bon Appetit focusing on Spain. There is no better flan! The only adjustment I made to the original recipe is the addition of some lemon zest to give the custard a slight lemon note. I still can’t decide which I prefer, Crème Brûlée or Flan...life should be full of such choices! Which do you prefer?

The Perfect Flan
Serves 6

Ingredients:

• 1 ¾ cups whipping cream

• 1 cup whole milk (do not use low-fat or nonfat)

• Pinch of salt

• ½ vanilla bean split lengthwise (or 2 teaspoons vanilla extract)

• 2-3 teaspoons finely grated lemon zest (optional)

• 1 cup sugar

• 1/3 cup water

• 3 large eggs

• 2 large yolks

• 7 tablespoons sugar

Preparation:
Position the rack in the center of the oven and preheat to 350°F.

1. Combine cream, milk, and salt in a heavy medium saucepan. Add the vanilla: scrape the seeds from the vanilla bean into the cream mixture and add the bean; alternatively, add the vanilla extract. Bring to a simmer over medium heat. Remove from heat and let steep for about 30 minutes.

2. Meanwhile, combine 1 cup of sugar and 1/3 cup of water in another heavy medium saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium-high and cook without stirring for about 10 minutes brushing down the sides of the pan with a wet pastry brush and swirling the pan occasionally until the boiling syrup just begins to turn a deep amber. Be careful not to overcook or the caramel will taste burnt. Quickly pour the caramel into six 3/4-cup ramekins or custard cups covering the bottom of each ramekin. Set the ramekins into a 13x9x2-inch baking pan with an inch of hot water in the bottom. (This will help keep the caramel from setting up too quickly.)

3. Whisk the eggs, egg yolks, and 7 tablespoons sugar in a medium bowl just until blended. Gradually and gently whisk the cream mixture into the egg mixture without creating lots of foam. Pour the custard through a small mesh sieve into a 4 cup measuring cup and then pour, dividing evenly, into the ramekins. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.

4. Bake until the centers of the flans are gently set, about 30 minutes. Check the flans after 30 minutes and shake the baking pan. The flans are done when the center of the flan barely moves when you shake the baking pan. Transfer the flans to a rack and cool. Chill until cold, about 2 hours. Cover with tin foil or plastic wrap and chill overnight. (Can be made 2 days ahead.)

5. To serve, run a small sharp knife around the flan to loosen. Turn over onto a small plate. Shake gently and tap the bottom to release the flan. Carefully lift off the ramekin allowing the caramel syrup to run over the flan. Repeat with the remaining flans and serve.

https://www.epicurious.com/recipes/food/views/the-perfect-flan-1902