There are no rules when it comes to this recipe. I used Golden Delicious apples, but feel free to pick your favorite tart, firm apple. No pistachios on hand? You could easily sub any type of nut. Personally, I think walnuts would be fantastic. Feel free to adjust the spices to your liking, using more or less. You really can't mess this up. If you want a healthier dessert go ahead and sub yogurt for the whipped cream. I'm sure it would be equally delicious.
Caramelized Cardamom Apples with Pistachio Cream
Adapted from Quick & Easy Indian Cooking
by Madhur Jaffrey
For the Cream:
1 cup heavy whipping cream
2-3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
For the Apples:
6 tablespoons butter
4 medium-sized tart/firm apples
1/2 cup brown sugar
pinch of salt
1/2 teaspoon finely ground cardamom
1/2 teaspoon ground cinnamon
2 tablespoons chopped pistachios
In a medium-sized bowl, whip the cream and sugar until you see soft peaks. Add in the spices and stir. Place bowl back in refrigerator to chill.
Melt the butter over low heat in a large, nonstick frying pan. Take the pan off the heat. Peel, core, and slice the apples thinly dropping the slices into the melted butter as you cut them. Fold them into the butter as you go so that they do not discolor. Add the sugar, cardamom, cinnamon, and pinch of salt. Cook on low heat for 2 to 3 minutes, then turn the heat to medium and cook for 8-10 minutes, stirring very gently now and then, until the apples are tender and have caramelized lightly.
Serve on individual plates with a dollop of the cream on top of the apples. Sprinkle with the chopped pistachios and serve.
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