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CELTIC APPLE CRISP




Source of Recipe


"Irish Puddings, Tarts, Crumbles and Fools."


List of Ingredients




For the topping:

* 1 cup fresh white bread crumbs
* 1 cup quick-cooking (not instant) Irish oatmeal, such as McCann's
* 6 tablespoons unsalted butter, melted
* 1/4 cup packed brown sugar
* 1/2 teaspoon ground cinnamon

For the filling:

* 1/3 cup Celtic Crossing Liqueur
* 1/3 cup golden raisins
* 1 teaspoon vanilla
* 2 1/2 pounds Granny Smith or Braeburn apples
* 1/3 cup sugar cinnamon ice cream (recipe follows)


Recipe



1. In a small bowl, combine bread crumbs, oatmeal, butter, brown sugar and cinnamon. Set aside.
2. In a small saucepan over medium heat, bring Celtic Crossing and 1/3 cup water to a boil. Add raisins and vanilla, stir, then remove from heat, cover and let stand for 1 hour, or until cool.
3. Lightly butter an 8-inch-square glass baking pan. Transfer raisins and their liquid to a large bowl.
4. Peel, core and slice the apples. Combine apples and sugar with raisins. Spoon 1/2 of the apples into prepared dish, top with 1/2 the bread crumb-oatmeal mixture. Repeat layers with remaining apples and bread crumb-oatmeal mixture.
5. Bake in preheated, 375-degree oven for 50 to 60 minutes, or until apples are tender and topping is crisp and browned. Remove from oven and let cool on a wire rack for 5 minutes. Serve warm with cinnamon ice cream, if desired. Makes 6 to 8 servings.

Cinnamon Ice Cream

* 1/2 cup sugar
* 1/2 cup water
* 1 cinnamon stick
* 2 cups heavy whipping cream
* 1/4 teaspoon ground cinnamon
* 3 large egg yolks

1. In a small saucepan over medium heat, combine sugar and water. Bring gently to a boil and cook for 2 to 3 minutes, or until sugar is dissolved and mixture is syrupy. Remove from heat and let cool.
2. In another small saucepan over medium heat, combine cinnamon stick and cream. Bring gently to a boil and cook for 2 to 3 minutes, or until mixture thickens slightly. Remove cinnamon stick.
3. Whisk together ground cinnamon and egg yolks. Add sugar syrup and whisk for 3 to 5 minutes, or until mixture is thick and mousse-like.
4. Set bowl over a dish filled with ice and continue to whisk for 5 to 7 minutes, or until mixture is cooled. Fold in cream.
5. Process in an ice-cream maker according to manufacturer's directions, or freeze in a plastic container until mixture is half frozen, then whisk again and freeze until firm. Makes 6 servings.