makes 6 servings.
2 tbs butter, melted
2 tbs calvados or apple jack brandy
2 tbs granulated sugar
3 medium apples such as Gala or Granny Smith
Häagen-Dazs® dulce de leche ice cream
1/2 cup gingersnap cookie crumbs (6 to 8 cookies)
gingersnap cookies (optional)
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 dulce de leche over apples. sprinkle with gingersnap crumbs. serve with a whole cookie if desired.
variations 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.