Name: Apple Sorbet with Caramelized Apples
Ingredients: 7 Golden Delicious apples, or 10 medium MacIntosh apples (about 3 lbs); 1/4 cup fresh lemon juice; 1/2 cup granulated sugar plus 1 tbsp; 3 Granny Smith apples (about 1 1/2 lbs); 1 tablespoon confectioner's sugar

Apple Sorbet with Caramelized Apples

1 Comment

Are you looking for a great frozen sorbet dessert? Apple Sorbet with Caramelized Apples could be just the ticket. Sweet and slightly tart, this ice cream treat is a breeze to make.

Ingredients

7 Golden Delicious apples, or 10 medium MacIntosh apples (about 3 lbs)
1/4 cup fresh lemon juice
1/2 cup granulated sugar plus 1 tbsp
3 Granny Smith apples (about 1 1/2 lbs)
1 tablespoon confectioner's sugar

Instructions

Peel, halve and core the Golden Delicious or MacIntosh apples.
Toss them with 2 tablespoons of the lemon juice to coat.
Crush the apples in a juice extractor, reserving the juice and pulp separately.
Stir 5 tablespoons of the granulated sugar into the apple juice.
Pour the syrup into an ice cream maker and freeze according to the manufacturer's instructions until the sorbet is firm but not grainy, about 20 minutes.
Transfer the sorbet to a freezer container and freeze while you proceed or up to 4 hours.
Meanwhile, in a medium nonreactive saucepan, combine the reserved apple pulp and the remaining 2 tablespoons lemon juice and 4 tablespoons granulated sugar with 1 1/2 cups water.
Bring to a boil over moderately high heat and cook, stirring, until smooth, about 2 minutes.
Strain the liquid into a medium heatproof bowl and let cool.
Peel, quarter and core 2 of the Granny Smith apples; cut lengthwise into very thin slices. Add the apples to the strained liquid.
Preheat the oven to 325 degrees F. Peel and core the remaining Granny Smith apple.
Slice it crosswise into 1/8 inch rings.
Place the rings on a nonstick baking sheet or a baking sheet lined with parchment paper and bake for about 8 minutes, or until lightly browned.
Sprinkle the rings with the confectioner's sugar, place under the broiler and broil for about 30 seconds, or until the sugar melts.
Let cool completely, then transfer to the freezer while you proceed.
To serve, scoop some of the sliced Granny Smith apples with their liquid into chilled dessert bowls; dollop the sorbet on top. Garnish with the caramelized apple rings.