Ravneet Gill’s recipe for Roasted Whole Apples with Ice Cream without the topping | food

BCertain apples fill the kitchen with the sweetest aroma. Recently an old friend who was trying to sell his house told me he was considering making an apple crumble before people came to watch it; He had heard that the smell of baked goods could help. I told him these baked apples would work too. The textures of dates stuffed inside the fruit bring a welcome little texture, and you can top it off with melted ice cream that collects at the bottom of the bowl.

Whole grilled apple with no whipped ice cream

You will need to start eating ice cream the next day.

to equip 20 minutes
cook 1 hour
freeze Overnight
Make 4

4 teaspoons butter, relaxed
4 teaspoons of dark brown sugar
Zest of 1 lemon

2 Earl Gray tea bags
4 Braeburn apples
4 Medjool dates

for ice cream
200ml double cream
200 ml full fat milk
50 grams of soft sugar
80 grams of honey
120 grams of clotted cream
1 large pinch sea ​​salt

For the ice cream, heat the cream, milk, sugar, and honey in a medium saucepan until steaming. Meanwhile, place the clotting cream in a large bowl and sprinkle with salt. Pour the evaporated milk mixture over the clotted cream and stir well to combine. Leave to cool completely, then pour into a suitable container, cover, and freeze overnight.

Now for apples. In a small bowl, mix the butter, brown sugar, and lemon zest until smooth. Place the tea bags in a large teapot, add 500ml of hot water and set aside.

Preheat oven to 180°C (fan 160°C)/350°F/gas 4. Peel and core the apples, but leave them whole otherwise. Use the knife to open one side of each date and remove the stones. Pour the butter sugar into the dates, seal it, and then push it into the middle of the apple to replace the cores—the dates need to fit inside, so, if necessary, scoop out a few more apples.

When the ice cream has set, chop it into large pieces and blend it in a high-speed blender. Place it back in the container and freeze it for another hour before serving.

Use a knife to score the outside of each apple around its center (this will keep it from exploding when baking), then arrange them side by side in a deep roasting pan or casserole pan. Pour Earl Gray into bottom of tray/tin, cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, until the apples are golden brown and soft to the touch but have not fallen apart.

Serve hot grilled apples with cold ice cream.

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