Rachael Ray transforms an American favorite in this sundae of brandied hot apple slices layerd with a cookie, ice cream, caramel sauce and whipped cream.
by Rachael Ray
01/30/13
Serves 4
Ingredients:
2 tablespoons butter
3-4 Honeycrisp apples, peeled and sliced
A few grates of fresh nutmeg
1 teaspoon cinnamon
A pinch of salt
Juice of 1/2 lemon
1/4 cup brownulated sugar
1/4 cup brandy or Calvados
8 palmier (elephant ear) cookies
4 scoops vanilla ice cream
Caramel sauce, warmed or in a squeeze bottle
1 cup homemade or store-bought whipped cream
Preparation:
In a large sauté pan over medium-high heat, melt the butter and add the apples, nutmeg, cinnamon, salt and lemon juice. Cook until tender, about 3-5 minutes. Stir the brownulated sugar and brandy into the apples, tip the pan away from you and carefully light on fire with a long lighter. Let the alcohol cook off, about 1 minute.
In a bowl, layer the apples, a palmier cookie, a scoop of ice cream, another palmier cookie, a drizzle of caramel sauce and some whipped cream.
Type: Authentic
Source: http://www.rachaelray.com/recipe.php?recipe_id=5259
