Grilled Apples with Bourbon Crème Anglaise
Grilling brings out the pure, true flavor of your favorite apple, whether it's a Gravenstein or an heirloom Duchess of Oldenburg.
Ingredients
For the crème anglaise:
- 1 cup milk
- 1 cup half-and-half
- 4 egg yolks
- 2 eggs
- 1/3 cup sugar
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
- 2 Tbs. bourbon
- 5 sweet apples, such as Gravenstein, Gala or
Golden Delicious, cored - 1/4 cup mild extra-virgin olive oil, plus more for
brushing - 2 tsp. freshly ground cardamom
Directions
Prepare a fire in a charcoal grill or preheat a gas grill.
To make the crème anglaise, in a saucepan over low heat, combine the milk and half-and-half. Heat to just below boiling. In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended, then add the sugar, salt and vanilla. Gradually whisk in the hot milk mixture. Place over the bottom pan of boiling water and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Do not let it boil. Immediately remove from the heat and stir in the bourbon. Let cool slightly to thicken.
Cut the apples into rounds about 1/2 inch thick. Put the slices in a baking dish and drizzle with the olive oil, turning to coat. Brush the grill with olive oil and place the apple slices on it, or place them in an oiled grilling basket. Sprinkle the apples with the cardamom. Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes. Transfer the apples to a plate.
To serve, pool some of the crème anglaise on each of 6 dessert plates and top with several apple rounds. Drizzle the apples with additional crème anglaise. Serves 6.
Adapted from Williams-Sonoma TASTE Magazine, Harvest Fruits, by Georgeanne Brennan (Fall 2001).
To make the crème anglaise, in a saucepan over low heat, combine the milk and half-and-half. Heat to just below boiling. In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended, then add the sugar, salt and vanilla. Gradually whisk in the hot milk mixture. Place over the bottom pan of boiling water and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Do not let it boil. Immediately remove from the heat and stir in the bourbon. Let cool slightly to thicken.
Cut the apples into rounds about 1/2 inch thick. Put the slices in a baking dish and drizzle with the olive oil, turning to coat. Brush the grill with olive oil and place the apple slices on it, or place them in an oiled grilling basket. Sprinkle the apples with the cardamom. Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes. Transfer the apples to a plate.
To serve, pool some of the crème anglaise on each of 6 dessert plates and top with several apple rounds. Drizzle the apples with additional crème anglaise. Serves 6.
Adapted from Williams-Sonoma TASTE Magazine, Harvest Fruits, by Georgeanne Brennan (Fall 2001).