Which kind of apple should you use for my apple cherry brulee? In this recipe it doesn’t matter. Just pick the one or two kinds you like best.
Preparing this recipe is surprisingly easy. I peel the apples, halve them by cutting down through the stem end, remove the core with a melon baller (a good little trick to remember), then thinly slice them to speed up the baking time. Baking the apples, rather than sauteing them, allows me to avoid adding any extra fat (aside from the egg yolk).
I flavor the apples with maple syrup and brandy. I recommend Grade B maple syrup, if you can find it. It is harvested at the end of the season and is much darker in color than Grade A. It also is more flavorful and, usually, cheaper. I don’t just use Grade B in baking, I put it on everything. As for the brandy, if you want to lose it, feel free. This treat is a cross between a baked pancake, a souffle and a creme brulee. In the end, it is sprinkled with sieved brown sugar and popped back in the oven until it gets a dark brown crust that tastes like the burnt sugar on the famous custard. The finished product embodies the best of three great recipes, though nothing outshines the apples.
The second recipe from the Associated Press makes an “adult” apple sauce that’s perfect with roast chicken or pork.
APPLE CHERRY BRULEE
2 medium apples (about 1 pound), peeled, cored, quartered and thinly sliced
1/3 cup dried tart cherries
6 tablespoons maple syrup
3 tablespoons brandy, divided (optional)
1 large egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
Pinch table salt
2 large egg whites, room temperature
2 tablespoons dark brown sugar
Heat the oven to 450 degrees. In a 9-inch round shallow baking dish, combine the apples, cranberries, 2 tablespoons of the maple syrup and 2 tablespoons of the brandy, if using. Cover the baking dish with foil and bake in the middle of the oven for 45 to 55 minutes, or until a paring knife goes through the apples very easily. Remove the apples from the oven and increase the oven heat to 500 degrees.
While the apples are baking, in a medium bowl, whisk together the egg yolk, remaining 3 tablespoons maple syrup, remaining tablespoon of brandy, the cornstarch, vanilla and salt. Set aside.
Once the apples are tender, in another medium bowl, beat the egg whites until they form soft peaks. Stir one half of the whites into the yolk mixture, then gently but thoroughly fold in the remaining whites. Spread the mixture evenly over the top of the apples.
Place the brown sugar in a mesh sieve. Hold the sieve above the egg topping and press the sugar through it to evenly sprinkle it over the topping. Bake the dessert in the top third of the oven until nicely browned, about five minutes. Serve right away. Makes about six servings.
SPIKED SIDE DISH APPLESAUCE
4 pounds tart apples (combine Granny Smith and Pink Lady)
1/2 to 1 cup sugar (depending on desired sweetness)
1/4 teaspoon salt
Zest and juice of 1 lemon (about 1/4 cup juice)
1 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
1/4 cup apple brandy (such as Calvados)
Peel, core and quarter the apples, then place them in a heavy-bottomed Dutch oven or large saucepan. Sprinkle 1/2 cup of the sugar, the salt, lemon zest and juice, and the cinnamon over the apples. Toss gently. Cover the pot and set over low-medium heat. Every 5 minutes, stir the apples until they begin to release their juices and start to break down, about 20 to 30 minutes. If the apples seem too dry, add apple juice a couple tablespoons at a time, and continue to cook until tender. Taste. If the apples are too tart for you, add more sugar. Add the butter and apple brandy (or juice). Stir vigorously until the apples are the texture of a rough applesauce. You want it to be chunky. Bring to a boil, then reduce to a simmer for 10 minutes. Taste again. Most of the alcohol will have boiled off. Adjust seasonings if necessary, and serve warm with roasted chicken or grilled pork chops. Makes 8 servings.