Grilled Cinnamon-Sugar Apples Topped with Bourbon Whipped Cream
/By Jennifer Farley
While this dessert comes together quickly, serving requires a bit of patience because the whipped cream will quickly melt if you top the apples while they’re too hot (not the worst thing, but still). Use crisp apples with a sweet and tart flavor balance, such as Honeycrisp or Cortlands. Granny Smith apples will also work and pack more of a tart flavor punch, so you might want to amp up the sugar in the whipped cream for balance. I like to use clarified butter or ghee on the apples before grilling because it adds a wonderful, buttery richness, but any neutral, high-heat oil will work. And, if you don’t have access to a grill, try roasting the apples at high temperature to get carmelization.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4–8 servings
- Ingredients:
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- 4 apples
- 2 tablespoons clarified butter, softened (a neutral-flavored oil such as grapeseed may be substituted)
- 1 cup cold heavy cream
- 2 tablespoons bourbon
Directions:
Preheat a grill to medium-high heat (approximately 500° F).
In a small bowl, stir together 1 tablespoon sugar with the cinnamon and set aside.
Slice the apples in half from root to stem, and use a melon baller or small spoon to core the center and remove any seeds. Brush clarified butter liberally onto the flat sides of each apple. Carefully place the apples on the grill, flat side down. Close the lid and grill for approximately 4–5 minutes, until nicely charred and soft. Remove and sprinkle the grilled sides liberally with the cinnamon-sugar mixture. Allow to cool until they’re warm or room temperature. Placing the apples in the refrigerator will speed up this process.
While the apples are cooling, prepare the whipped cream. In a large bowl, whisk together the heavy cream, remaining tablespoon of sugar and bourbon, until they reach a stiff peak. To serve, top each apple with a dollop of whipped cream and a sprinkle of the cinnamon-sugar mixture.
The Gourmet Kitchen will be released by Simon & Schuster on October 25, 2016. The book is a compilation of over 100 recipes covering breakfast through dessert, showcasing Jennifer Farley’s favorites. Some have been in her family for generations, like her grandmother’s crab cakes. Farley finds inspiration everywhere, from culinary school to her travels around the world. Most of the recipes evolved through experimenting with the techniques she learned while training at L’Academie de Cuisine. The recipes are geared toward casual dinner parties, a leisurely weekend meal or a romantic dinner for two. They are everyday gourmet recipes for the home cook.
