Grilled Apples With Creme Anglaise Recipes

APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE

Steps:

• Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
• Preheat oven to 375 degrees.
• Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
• Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
• Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce

GRILLED PEACHES WITH MOCK CREME ANGLAISE

Steps:

• Take 1/2 cup ice cream out of the freezer and allow to melt, about 30 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub olive oil over the peaches. Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over the halved peaches.
• Grill peaches until tender, 5 to 8 minutes.
• Remove from grill and place into individual serving bowls. Top each peach with a scoop of vanilla ice cream. Drizzle peach halves with the melted vanilla ice cream and sprinkle with crushed amaretti cookies.

GRILLED APPLES WITH CREME ANGLAISE

Steps:

• Preheat gas grill or fire in charcoal grill.
• Creme Anglaise:.
• In a saucepan over low heat combine the milk and half-and-half.
• Heat to just boiling.
• In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended.
• Add sugar, salt and vanilla.
• Gradually whisk in the hot milk mixture.
• Place over the bottom pan of boiling water stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes.
• DO NOT LET IT BOIL.
• Immediately remove from heat.
• Stir in the bourbon and let cool slightly to thicken.
• Apples:.
• Cut the apples into rounds about 1/2 inch thick.
• Put slices in a baking dish and drizzle with olive oil, truning to coat.
• Brush the grill with olive oil and place apple slices on it, or place them in an oiled grilling basket.
• Sprinkle the apples with cardamon.
• Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes.
• Transfer the apples to a plate.
• Pool some of the creme anglaise on each of 6 dessert plates and topw with several apple rounds.
• Drizzle the apples with additional creme anglaise, adding the chopped pecans at this time, if you are going to use.
• Enjoy!