Roasted Apples with Dried Cranberries and Pecans
By Sarah MullinsPublished on July 9, 2014
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
We recommend Gala apples for this recipe, but Fuji will also work. We prefer apple brandy but regular brandy also provides a nice flavor. The fruit can be served as is or with a scoop of vanilla ice cream or a dollop of plain Greek yogurt.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Melt butter in ovensafe 12-inch skillet over medium-high heat. Place apple halves, cut side down, in skillet. Cook, without moving them, until apples are just beginning to brown, 3 to 5 minutes.
- Transfer skillet to oven and roast apples for 15 minutes. Using tongs, flip apples and continue to roast until fork easily pierces fruit, 10 to 15 minutes longer (skillet handle will be hot).
- Using tongs, transfer apples to platter. Return skillet to medium-high heat and add cider and cranberries. Bring to vigorous simmer, whisking to scrape up any browned bits. Cook until sauce has reduced by half, 3 to 5 minutes. Using slotted spoon, transfer cranberries to platter with apples.
- Stir sugar into cider and continue to cook, stirring frequently, until deep golden brown and surface is covered with tiny bubbles, 1 to 2 minutes. Remove pan from heat; carefully pour cream and brandy into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Return pan to heat and continue to cook until thickened and syrupy, 1 to 2 minutes. Remove from heat and whisk in salt.
- Pour sauce over apples, sprinkle with pecans, and serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Roasted fruit can easily become colorless and mushy or burned and crunchy without a correct method. By starting our fruit over direct heat we were able to evaporate some of the juices released by the fruit that would otherwise get in the way of proper caramelization. Finishing the fruit in the oven allows the ambient heat to cook through the fruit while the fruit continues to darken in color.
Before You Begin
We recommend Gala apples for this recipe, but Fuji will also work. We prefer apple brandy but regular brandy also provides a nice flavor. The fruit can be served as is or with a scoop of vanilla ice cream or a dollop of plain Greek yogurt.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Melt butter in ovensafe 12-inch skillet over medium-high heat. Place apple halves, cut side down, in skillet. Cook, without moving them, until apples are just beginning to brown, 3 to 5 minutes.
- Transfer skillet to oven and roast apples for 15 minutes. Using tongs, flip apples and continue to roast until fork easily pierces fruit, 10 to 15 minutes longer (skillet handle will be hot).
- Using tongs, transfer apples to platter. Return skillet to medium-high heat and add cider and cranberries. Bring to vigorous simmer, whisking to scrape up any browned bits. Cook until sauce has reduced by half, 3 to 5 minutes. Using slotted spoon, transfer cranberries to platter with apples.
- Stir sugar into cider and continue to cook, stirring frequently, until deep golden brown and surface is covered with tiny bubbles, 1 to 2 minutes. Remove pan from heat; carefully pour cream and brandy into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Return pan to heat and continue to cook until thickened and syrupy, 1 to 2 minutes. Remove from heat and whisk in salt.
- Pour sauce over apples, sprinkle with pecans, and serve.
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