Cooking with Karel Anne: Cinnamon Simmered Apples with Cream

We are cooking with Chef Karel Anne. Keeps the smiles all day! A little dessert made with these beautiful apples of autumn is just right for a little cold snap. These warm apple slices are delicious with the combination of cinnamon, whipped topping, and a crisp gingersnap cookie.

Chef Karel Anne

Cinnamon Simmered Apples with Cream

Serving Size : 6
3 Granny Smith apples -- Cored and sliced 1/2" rounds water
1 Tablespoon lemon juice
1/2 cup butter
2 Tablespoons brandy -- flavored
1 Tablespoon orange zest
2 teaspoons cinnamon
3 ounces caramel topping -- in a squeeze bottle
6 Tablespoons whipped topping, pressurized
6 gingersnap cookies

1. Core and slice apples with six round slices per apple. Immerse in lemon water until ready to prepare.

2. Melt butter in a large flat skillet. Stir in the brandy and orange zest. Heat to a low simmer. Do not allow the mixture to boil.

3. Preparing in batches, add the apple slices in one layer to the butter mixture. Simmer for about a minute until the apple surface appears bumpy. Turn over and add one short tap of cinnamon. Simmer for a little over a minute. Remove to a rack to allow to drain.

4. When all apples are complete, draw a five pointed star in the middle of the plate. Place three apple slices on top, so the points of the star are still showing. Squeeze whipped topping in the hole made by the apple core. Stand one gingersnap in the whipped topping and serve.

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