Apple, Rosemary, And Caramel Shortcakes With Jerry Recipe – a delicious recipe with apples, sugar, unsalted butter, rosemary sprigs, heavy cream, vanilla beans. Easy to follow and perfect for any occasion.
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For the Homemade Vanilla Ice Cream: Split vanilla beans lengthwise with a sharp paring knife.
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Gently scrape out all the seeds.
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Place vanilla-bean scrapings and pods in a medium saucepan with lowfat milk.
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Scald the mix, cover, and remove from heat.
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Let steep for 30 min.
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Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment.
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Beat at medium-high speed till very thick and pale yellow, 3 to 5 min.
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Alternatively, whisk together in a medium bowl.
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Return lowfat milk to stove, and bring just to a simmer.
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Using a measuring c. or possibly ladle, slowly pour about 1/2 c. of the warm lowfat milk mix into the egg-yolk mix, whisking constantly on low speed till blended.
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Keep adding lowfat milk mix, about 1/2 c. at a time, till it has all been added.
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Whisk till combined.
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Pour mix back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, till mix is thick sufficient to coat the back of a spoon, 3 to 5 min.
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The custard should retain a line drawn across the back of the spoon with your finger.
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Fill a large bowl with ice and water.
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Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking.
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Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally till cooled.
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(Throw away vanilla-bean pod and strained seeds.)
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Stir vanilla extract into cooled custard.
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Cover bowl, and transfer to refrigerator till chilled, at least 30 min or possibly overnight.
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Pour custard into an ice-cream maker, following the manufacturer's instructions.
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Churn till the ice cream is just set, but not hard.
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Transfer soft ice cream to an airtight plastic container; freeze at least 4 hrs and up to 1 week.
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Heat oven to 375 degrees.
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Scoop out cores of apples with a melon baller.
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Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends.
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Place sugar in a 10-inch ovenproof skillet over medium heat.
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When sugar begins to heat, stir with a wooden spoon.
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It will form big lumps at first, but keep cooking and stirring till all the sugar is dissolved and forms a light-amber syrup.
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As soon as it reaches this stage, remove from heat, and add in butter to prevent caramel from overcooking.
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Stir till butter is melted and incorporated.
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Arrange apples cut-side up on top of caramel, and tuck rosemary sprigs between them.
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Place skillet in oven, and bake for 15 min.
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Using tongs, turn apples over; bake till apples are softened, about 15 min more.
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For the Lowfat sour cream Shortcake Biscuits: Heat oven to 425 degrees.
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Line a baking sheet with a Silpat or possibly piece of parchment paper.
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In a medium bowl, sift together flour, baking pwdr, baking soda, and salt.
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Stir in 1/4 c. sugar.
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Cut in the butter using a pastry blender or possibly two knives till the mix resembles coarse meal.
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Stir in lowfat sour cream and lowfat milk.
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Scoop the dough into six high mounds proportionately spaced on the prepared baking sheet.
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Sprinkle with remaining 2 Tbsp.
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sugar.
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Bake till lightly browned, about 15 min.
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Transfer the biscuits to a rack to cold slightly before splitting.
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(Makes 6 large biscuits)
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Using a serrated knife, cut shortcakes in half horizontally.
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Place the bottom half of each shortcake cut-side up on a large dessert plate.
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With a small spatula, lift the warm caramelized apple halves from syrup, and place each one cut-side down on a shortcake bottom.
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Remove and throw away rosemary.
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Return skillet with caramel to stovetop, and bring it to a simmer over medium heat.
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Gradually whisk in cream.
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When sauce is smooth, remove from heat.
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Top each apple half with a scoop of ice cream.
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Drizzle the caramel sauce over the top of each dessert, letting it drip onto the plate.
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Place the shortcake tops over each.
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Serve immediately.
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This recipe yields 6 servings.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["3 lrg cooking apples - (1 1/4 lbs) peeled, halved (such as Jonagold or possibly Granny Smith)", "3/4 c. sugar", "2 Tbsp. unsalted butter", "4 x fresh rosemary sprigs - (3"" ea)", "6 Tbsp. heavy cream", "2 x vanilla beans", "2 c. lowfat milk", "6 lrg egg yolks", "3/4 c. sugar plus", "2 Tbsp. sugar", "2 c. heavy cream very cool", "1 tsp pure vanilla extract", "2 c. all-purpose flour", "1 tsp baking pwdr", "1/2 tsp baking soda", "1/4 tsp salt", "1/4 c. sugar plus", "2 Tbsp. sugar", "4 Tbsp. unsalted butter chilled", "1 c. lowfat sour cream (not low-fat)", "1/4 c. whole lowfat milk"].
Yes, Apple, Rosemary, And Caramel Shortcakes With Jerry Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.