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Apple, Rosemary and Caramel Shortcake Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, Jonagold or Northern Spies apples with Newtown apples or all apples together. Pan size: Large oven proof skillet Temp: 375°F degrees Baking time: 30 minutes Servings: 6

Apple, Rosemary and Caramel Shortcake Recipe

3 large cooking apples such as Jonagold or Granny Smith, peeled and halved
3/4 cup sugar
2 tablespoons unsalted butter
4 three-inch sprigs fresh rosemary
Sour Cream Shortcake Biscuits
6 tablespoons heavy cream
Vanilla Ice Cream

1. Preheat oven. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends.

2. Place sugar in a 10-inch ovenproof skillet over medium heat. When sugar begins to melt, stir with a wooden spoon. It will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and forms a light-amber syrup. As soon as it reaches this stage, remove from heat, and add butter to prevent caramel from overcooking. Stir until butter is melted and incorporated. Arrange apples cut side up on top of caramel, and tuck rosemary sprigs between them. Place skillet in oven, and bake for 15 minutes. Using tongs, turn apples over; bake until apples are softened, about 15 minutes more.

3. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom half of each shortcake cut side up on a large dessert plate. With a small spatula, lift the hot caramelized apple halves from syrup, and place each one cut side down on a shortcake bottom. Remove and discard rosemary. Return skillet with caramel to stovetop, and bring it to a simmer over medium heat. Gradually whisk in cream. When sauce is smooth, remove from heat.

4. Top each apple half with a scoop of ice cream. Drizzle the caramel sauce over the top of each dessert, letting it drip onto the plate. Place the shortcake tops over each. Serve immediately.

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