Calvados Roasted
Brandy roasted apples topped with dulce de leche ice cream and sprinkled with crunchy ginger crisp cookies are a flavor trifecta you won’t want to pass up.
Details
Servings
6
Diffculty
Easy
Time
Active Time
90 mins
Inactive Time
0 min
Total Time
90 mins
Ingredients
Häagen-Dazs® Dulce de Leche Ice Cream
2 tablespoons butter, melted
2 tablespoons calvados or apple jack brandy
2 tablespoons granulated sugar
3 medium apples such as Gala or Granny Smith
1/2 cup gingersnap cookie crumbs (6 to 8 cookies)
Gingersnap cookies (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit. Combine butter, calvados, and granulated sugar in a medium bowl.
Quarter and core apples; thinly slice cross-wise. Stir apples into calvados mixture.
Divide apples between six 5- to 6-ounce individual soufflé or custard cups. Place cups on a baking sheet. Bake 35 to 40 minutes, until bubbly and apples are softened. Cool 15 to 20 minutes.
Scoop Häagen-Dazs® Dulce de Leche Ice Cream over apples. Sprinkle with gingersnap crumbs. Serve with a whole cookie if desired. Enjoy!
*Variations include:
Roasted pears - replace apples with firm-ripe Bartlett or Bosc pears.
Roasted peaches - replace apples with peeled peaches and use peach or apricot brandy instead of calvados.
