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Caramelized Apple Pie w Mango Ice Cream

Source of Recipe

Chef Keith Griffin


List of Ingredients

Caramel Sauce
1/2 cup sugar
1/2 cup heavy (whipping) cream

Clarified butter for brushing
2 medium Granny Smith apples, peeled, cored, and sliced thinly
1 egg yolk
4 tablespoons caramel sauce (see above)
Four six-inch puff pastry rounds, rolled 1/8-inch thick
4 tablespoons sugar

4 scoops mango ice cream
1 cup mixed fruits, such as star fruit, strawberries, and blackberries
Confectioner's sugar for dusting
4 sprigs of mint




Recipe

To make the caramel: In a teflon pan, melt the sugar over medium heat, stirring occasionally with a wooden spoon. Lift off the heat, stir in the heavy cream, and return to the heat. Cook until it bubbles and pulls away from the edge of the pan. Pour the caramel into a heatproof bowl and chill, preferably overnight.

Heat the oven to 400 F. With a pastry brush, grease the bottom of 4 large heatproof dinner plates with clarified butter. Arrange the apple slices in a swirled circle on each plate and place a large spoonful of caramel sauce over the center. Brush a little egg yolk around the edges of the plate. Place a pastry circle over the apples and, with your fingertips, lightly press the edges onto the plate to seal. Repeat with the remaining plates. Brush the tops with the remaining egg yolk, sprinkle with sugar, and bake for 8-10 minutes, or until golden brown.

Place a large scoop of ice cream directly on top of each pie. Scatter fruit over the pies and dust with confectioner's sugar. Top with mint sprigs.