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Apples Poached in Vanilla Cream




Source of Recipe


Darlene


List of Ingredients




Apples Poached in Vanilla Cream


2 cups heavy cream
· 1/2 cup sugar
· 2 tablespoons Calvados or apple brandy
· 1 piece vanilla bean (3 to 4 inches long)
· 2 very large apples, such as Fuji
· 8 shortbread cookies

Recipe




1. In a 12-inch skillet, combine the 2 cups cream, 1/2 cup sugar, and 2 tablespoons Calvados and stir to combine. Split the vanilla bean in half lengthwise and add to the cream mixture. Heat the mixture over medium heat until it bubbles.

2. Meanwhile, with a potato peeler, peel the apples. Cut the apples in half through the stem and core them with a melon baller. Place the apples, cut side down, and slice them lengthwise into 1/4-inch slices. Place the apple slices in the bubbling cream and cook, turning to make sure they cook evenly, until tender, about 5 to 8 minutes, checking with a fork for tenderness. With a slotted spoon, divide the apples equally among 4 serving dishes.

3. The cream should nap a spoon (see Tip) and appear thickened. If it isn't thickened, bring it to a slow boil over high heat and reduce until it does coat the spoon. Remove the vanilla bean and with the tip of a sharp knife scrape its inside seeds into the cream.

4. Spoon the vanilla cream evenly over the apples and serve with the shortbread cookies.