Meal and a Spiel’s Caramelized Apples for Rosh Hashanah
Our post today comes to you courtesy Meal and a Spiel’s Elana Horwich. This is one of her easiest dessert recipes and it’s absolutely perfect for your Rosh Hashanah feast. You can check out more of her recipes at mealandaspiel.com and on her Instagram page at instagram.com/mealandaspiel.
If you know how to slice an apple in half and turn on the stove and oven, you can make caramelized apples! Without ice cream, the leftovers make a healthy snack or breakfast, but once you go fully à la mode with a hot one, get ready to feast your eyes on some undies, because you’re about to wow the pants off someone. Go ahead and take all the credit. Snap your fingers like a flamenco star, tell them you just whipped it up in no time and that this type of effortless razzle-dazzle is just who you are. You won’t be lying.
Caramelized Apples for Rosh Hashanah
1 Tablespoon unsalted butter
4 apples, halved and cored
1 large or two small oranges
1 Tablespoon raw honey
2 cinnamon sticks
2 bay leaves
Ice cream or mascarpone cheese, optional
Pomegranate seeds for garnish, optional
Mint leaves for garnish, optional
Preheat the oven to 400°F.
Place an oven-safe or cast iron enamel pan over medium heat, and let it get hot for five minutes.
Melt the butter in the pan and lay each half- apple flesh-side down.
Let this side brown liberally until a dark golden, 7 to 10 minutes.
Use a paring knife to cut 3 to 4 large pieces of rind from the orange, and squeeze the juice into a small mixing bowl. Gently whisk the honey in with the juice until it’s almost incorporated, and pour on top of the apples.
Add the cinnamon, bay leaves, and orange rinds to the pan, and transfer to the oven for 15 to 30 minutes (I have found that the time will vary greatly depending on the apples). You want them nice and soft to the touch.
Top with pomegranate seeds and mint leaves, if desired.
Serve with any extra pan juices, and top with your favorite ice cream or a dollop of mascarpone cheese.
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