Serves 4
- 3 tablespoons unsalted butter, divided
- 1 cup raw, unsalted macadamia nuts
- 4 apples, peeled, cored, and diced (Fuji, Jazz or Honeycrisp)
- 1/4 cup brandy (Courvoisier)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoon crushed pink peppercorns
- 3 tablespoons light brown sugar, divided
- 1 quart of vanilla ice cream
- 1 jar caramel sauce
Melt 1 tablespoon butter in large saucepan on medium-high. Add nuts and cook until light brown, about 2 minutes. Remove nuts from pan and cool.
Add apples to same pan and sauté until light golden brown, about 2-3 minutes. Add brandy to pan and reduce until almost dry, about 2-3 minutes. Add 1 tablespoon butter and spices. Lower heat and cook until aromatic and apples are tender, about 5-7 minutes. Add 1 tablespoon brown sugar and cook until dissolved and apples have a caramel color. Remove from heat and cool.
Meanwhile, chop the nuts. In a small bowl, combine nuts with remaining brown sugar.
Set out 4 serving dishes. Place some nut mixture in the bottom of each dish, reserving some for garnish. Add scoops of ice cream.
Spoon caramel sauce over ice cream and top with caramelized apples. Garnish with a sprinkle of nut mixture.
BTW, if someone does not want their portion, simply wrap with saran and freeze. You can have seconds tomorrow.
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