Best Ginger Roasted Apples With Vanilla Ice Cream Recipes

GINGER-BAKED APPLES

Steps:

• In a bowl stir together the butter, the brown sugar, the ginger, the pecans, and the raisins. Core the apples, peel the top third of them, and rub the peeled flesh with the lemon. Spoon the ginger mixture into the apple cavities, mounding it, arrange the apples in a deep microwave-safe dish, and microwave them, covered, at high power (100%), rotating the dish halfway through the cooking, for 8 minutes. Transfer the apples to 2 plates, spoon the cooking liquid over them, and serve the apples with the ice cream.

ROASTED APPLES WITH CALVADOS AND CINNAMON ICE CREAM

Steps:

• Preheat the oven to 425°F.
• Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp into the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Remove from the heat, and discard the vanilla pod.
• Cut the apples in half through the core, and carefully remove the core and seeds with a paring knife (or, for a more dramatic presentation, leave the core and stems intact). Toss the apples in a large bowl with the sugars, brown butter, cinnamon, nutmeg, Calvados, and salt. Arrange the apples, cut side up, in a roasting pan. Top each half with the remaining sugar mixture from the mixing bowl.
• Bake the apples about 40 minutes, basting them with the pan juices every 10 minutes, until the flesh has pulled away from the skin and the apples are tender and carmelized.
• Arrange the warm apples on a large platter, and pour all the remaining juices over them. Serve with cinnamon ice cream and glasses of Calvados.
• Cinnamon Ice Cream
• Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse about 30 minutes.
• Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
• Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
• Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain it and chill at least 2 hours in the refrigerator. The base should be very cold before you churn it. Process in an ice cream maker according to the manufacturer's instructions.
• Note
• I like to leave some of the cores and stems intact-the apples are a little harder to eat, but so beautiful that way.

BAKED APPLES WITH GINGER, DATES, AND WALNUTS

Steps:

• Preheat the oven to 350°F (175°C). Liberally butter a baking dish that will hold the apples in a single layer without a lot of extra room. Pour in the white wine or apple juice.
• In a small bowl, stir together the brown sugar, the 1 1/2 tablespoons melted butter, the flour, cinnamon, ginger, egg yolks, and lemon zest. Mash in the walnuts and dates.
• Using a melon baller, remove the stem end of the apple, then dig out the core, making sure to remove all the tough bits and seeds, but don't cut through the bottom. With a vegetable peeler, remove a 1-inch (3-cm) ring of the skin from around the top of the cavity. Stuff the apples with the walnut-date mixture, but do not overfill. Brush the exposed flesh of the apples with the 2 tablespoons (1 ounce/30 g) melted butter.
• Arrange the apples in the baking dish and bake until a sharp paring knife inserted into the apples meets no resistance, 30 to 45 minutes, basting occasionally with the liquid in the dish. If the filling is browning too quickly, drape the apples loosely with aluminum foil as they bake.
• Serving
• These apples beg to be served warm, drizzled with the pan juices and topped with a scoop of Vanilla Ice Cream (page 143), White Chocolate-Ginger Ice Cream (page 149), frothy Cider Sabayon (page 238), or simply on their own.
• Storage
• Baked apples can be cooked in advance then covered loosely with foil and rewarmed in a moderate oven before serving.
• Variation
• Vary the pan juices by using 1/4 cup (60 ml) rum or whiskey with 1/4 cup (60 ml) apple juice.
• tip
• Use a firm-fleshed apple, one that will resist falling apart during baking, such as Golden Delicious, Granny Smith, Pippin, Rome Beauty, or Winesap.

GINGER-ROASTED APPLES WITH VANILLA ICE CREAM

Steps:

• Combine the water, sugar and ginger in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes. Let stand for 10 minutes and strain through a fine mesh sieve.
• Preheat oven to 400 degrees. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, tossing once, about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rounds and place on the plates. Fan the apple slices around the ice cream and serve.