Poached Apple Strudel
Poached Apple Strudel
- For graham cracker ice cream, in a large saucepan combine milk and cream; bring to boiling. Stir in crumbled graham crackers. Remove from heat. Cover and let stand at room temperature for 2 hours (do not let stand any longer). Strain through a fine-mesh strainer. Return strained mixture to saucepan. Return just to boiling, watching carefully to prevent sticking. In a medium bowl whisk together 1 cup sugar and the egg yolks. Pour a little of the hot milk mixture into the yolk mixture, whisking constantly to combine; return all to the saucepan. Cook about 30 seconds or until thickened and bubbly, stirring constantly. Place saucepan in a large bowl of ice water and stir until chilled. Transfer mixture to a large bowl. Cover and chill for 4 to 24 hours. Freeze chilled mixture in an ice cream freezer according to manufacturer's directions. If desired, ripen for at least 4 hours.**
- For poached apples, in a large saucepan combine 1 cup sugar and the water, stirring until mixture looks like wet sand. Cook and stir over high heat until lightly golden (sugar may appear lumpy but will smooth out as it heats). Add wine, orange peel, star anise, and cinnamon stick. Be careful not to let the mixture splash out of the saucepan. Bring to boiling over medium heat; reduce heat to low. Add apples; weight down with a heatproof plate to make sure apples are completely covered by the liquid. (If more liquid is needed, add a small amount of apple juice or water.) Simmer, uncovered, for 20 to 25 minutes or until apples are tender. Using a slotted spoon, remove apples from liquid; cool slightly. Serve warm.
- For phyllo cups, preheat oven to 350 degrees F. On a shallow baking pan arrange four 6-ounce custard cups, bottom sides up. Lightly coat cups with cooking spray. On a clean work surface, stack phyllo sheets on top of one another, brushing each sheet with melted butter and sprinkling cinnamon sugar between layers. Cut stack crosswise to make two rectangles (each 9x7 inches); cut in half crosswise again to make four rectangles total (each 7x4 1/2 inches). Lay each rectangle over the back of a prepared custard cup. Bake in the preheated oven about 12 minutes or until golden. Carefully remove phyllo from custard cups. Cool completely on a wire rack.
- To assemble, drizzle half of the Caramel Sauce onto four dessert plates. Place a phyllo cup on each plate. Spoon 1 tablespoon of the Homemade Applesauce and 1 tablespoon of the remaining Caramel Sauce in the bottom of each phyllo cup. Place a poached apple in each phyllo cup. Top each with a scoop of the graham cracker ice cream. If desired, garnish with Apple Chips.
From the Test Kitchen
**Test Kitchen Tip:
Ripening homemade ice cream improves the texture and helps to keep it from melting too quickly during eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing in your regular freezer about 4 hours (or check the manufacturer's recommendations).
*Test Kitchen Tip:
Use purchased cinnamon sugar, or in a small bowl combine 1 tablespoon sugar and 1/2 teaspoon ground cinnamon.
Graham Cracker Ice Cream
- In a large saucepan combine milk and whipping cream; bring to boiling. Crumble graham crackers. Stir into milk mixture. Remove from heat. Cover; let stand at room temperature for 2 hours (do not let stand any longer). Strain through a fine-mesh strainer. Return strained mixture to saucepan. Bring just to boiling, watching carefully to prevent sticking. In a bowl whisk together sugar and egg yolks. Pour a little of the hot milk mixture into the yolk mixture, whisking constantly to combine; return all to the saucepan. Cook about 30 seconds or until thickened and bubbly, stirring constantly. Place saucepan in a large bowl of ice water and stir until chilled. Transfer mixture to a large bowl. Cover; chill for 4 to 24 hours. Freeze chilled mixture in an ice cream freezer according to manufacturers directions. If desired, ripen for at least 4 hours.**
- Preheat oven to 200 degrees F. Line a baking sheet with parchment paper; set aside. For sugar syrup, in a small saucepan combine sugar, water, and lemon juice. Cook and stir over medium-high heat until sugar is dissolved and mixture is boiling. Remove from heat. Cut one cooking apple crosswise into very thin slices (using a mandolin ensures getting very thin slices). Carefully dip apple slices in the sugar syrup, turning to coat. Lay slices in a single layer on the prepared baking sheet. Bake in the preheated oven about 2 hours or until crisp.
- In a Dutch oven combine red cooking apples; granulated sugar; apple juice or apple cider; and ground cinnamon. Bring to boiling; reduce heat to low. Cook for 45 to 60 minutes or until apples are soft enough to puree. Transfer apple mixture to a blender or food processor. Cover and blend or process until sauce texture. (If you prefer, use a hand blender to puree the apple mixture.) Makes about 3 1/2 cups.
- In a small saucepan combine sugar and water. Cook and stir over medium-high heat just until boiling; reduce heat to medium. Boil gently, uncovered, for 15 to 18 minutes or until lightly golden; do not stir. If necessary to prevent sugar from sticking to sides of saucepan, occasionally brush sides with a little water. Remove from heat. Immediately stir in whipping cream (mixture will bubble up). Cool slightly. Makes 1/2 cup.
Nutrition Facts (Poached Apple Strudel)
- Per serving:
- 753 kcal cal.,
- 18 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 51 mg chol.,
- 168 mg sodium,
- 118 g carb.,
- 4 g fiber,
- 101 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet