Nancy speaks for herself with this recipe:
“Most of the desserts on the Boulevard Restaurant menu are the kind I really like to eat. By that I mean that they’re the kind of desserts that I would eat at home. Not particularly tempted by elaborate, architectural, or complicated sweet creations, I was inspired by candy apples, the kind you get as a kid at Halloween–whole apples coated with sticky sweet caramel and chopped nuts. What evolved after some experimentation is this very homey but sophisticated dessert that is more like an apple crisp with lots of topping covering the whole poached apple. And instead of coating the apple with caramel, a caramel sauce is served alongside. It’s the kind of dessert that will delight the kid in all of us.”
Put the wine, apple juice or cider, bay leaf, peppercorns, cinnamon stick, and cardamom in a
Strain the poaching liquid into another container, remove
To serve, run a small knife around the inside edge of the ring molds to release the apples. Slip a spatula under the molds to lift each one into the center of each of 6 plates or shallow bowls. Slip the ring molds off the apples. Top with a scoop of rum raisin ice cream and spoon the cider caramel sauce around.
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