-
1
Make the caramelized apples first.
-
2
Peel, core and cut each apple into small chunks.
-
3
In a large heavy saucepan, melt the butter over medium heat.
-
4
Add the apple chunks and cook, stirring occasionally for about 3 minutes.
-
5
Add the maple syrup and the cinnamon, cook until the apples are tender, about 5 minutes, depending on the type of apple you use.
-
6
Using a slotted spoon, transfer the apples to a bowl and set aside.
-
7
Boil the syrup remaining in the pan until it becomes a thick and luscious golden caramel (yum!).
-
8
Stir frequently, don't let it burn.
-
9
Caution--the smell will be tantalizing, but don't dare to taste the syrup, it will be scorching hot and you will burn your tongue!
-
10
Take the syrup off the heat and very carefully add the cream, lemon juice and salt, stir well.
-
11
Return to the stove and simmer the sauce, stirring until smooth and slightly thickened.
-
12
Return the apples to the pot and stir until completely coated with the caramel sauce.
-
13
Set aside to cool slightly.
-
14
Butter the bottom and sides of a large shallow baking pan (about 9x13 inches).
-
15
Be generous with the butter.
-
16
Now make the matzoh brie.
-
17
Break the matzohs into small pieces and spread them evenly into the buttered pan.
-
18
In a large mixing bowl, whisk together the cream, the eggs, vanilla, salt and sugar.
-
19
Beat in the cooled melted butter.
-
20
Pour this mixture over the matzohs and let the matzohs soak up the liquid for about 15 minutes.
-
21
Smooth out the mixture as evenly as possible.
-
22
Spread the caramelized apples, with ALL of the delicious sauce, evenly over the matzoh mixture.
-
23
Cover the pan with foil and refrigerate overnight.
-
24
Remove the pan from the fridge and bring the dish to room temperature.
-
25
Preheat the oven to 425F.
-
26
Bake, uncovered, for about 20 minutes, or until completely cooked and the top is a light golden brown.
-
27
To finish it off, turn the broiler on and briefly brown the apple topping.
-
28
This is great served as is, but we really like to go overboard and serve with fresh sour cream.
