I’m all about decadence when it comes to desserts – and if there’s a way to make a fancy sweet with a minimum of effort, I’m even more excited. Besides being easy, this stewed and stuffed apple dessert has a lot going for it. For one, the apples are sweet enough so you don’t need to add extra sugar; the apples are infused with cardamom and the wine with a vanilla bean.
You could use any of the sweeter apples that are suitable for baking because they’ll hold their texture well when stewed. My personal favorite is Golden Delicious because they are sweet yet possess a delicate hint of tartness.
Since these apples get infused twice, once with the sweetness of green cardamom and again with the fragrant flavor of a rich vanilla bean, they smell and taste wonderful. You could serve the apples directly with the reduction or with a scoop of plain vanilla ice cream. Either way this is one fancy and elegant treat that’s going to impress everyone with its complex flavors and textures.
Guest author Nik Sharma – Nik Sharma is a molecular biologist turned food photographer and blogger based in Oakland, CA. He won the IACP award for Best Photo based culinary blog in 2015 and was a finalist at the Saveur magazine food blog awards in the Best Photography category. He has written for Saveur, Food52, Jarry Magazine, Edible Silicon Valley among others and his photography was recently the subject of a documentary by KQED/PBS titled “Discover the hands behind Nik Sharma’s Food Photography.”
Read Nik’s blog, A Brown Table.
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