This simple, orchard-fresh dessert captures the flavor of vanilla ice cream melting into the warm apples in a pie -- but more quickly, and with way less fat and sugar.

Source: Midwest Living


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Peel and core the apples. Cut each into 12 wedges. Set aside.

  • Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Using the tip of a knife, split the vanilla bean lengthwise and scrape the seeds into the skillet. Toss the bean in, too. (If using vanilla paste or extract, add at this time.) Add apples; sprinkle with a generous pinch of salt. Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. Remove vanilla bean.

  • Meanwhile, preheat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled.

  • Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously until mixture is thickened and has doubled in volume (do not boil), 3 to 5 minutes. Remove from heat; whisk 1 minute to set and cool. Fold in whipped cream until just combined. (The cream may deflate a bit.)

  • Spoon cream mixture over apples in the skillet (or arrange apples in 6 individual broiler-safe gratin dishes). Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden (watch carefully!). Serve immediately.

Nutrition Facts

202 calories; fat 10g; cholesterol 114mg; saturated fat 6g; carbohydrates 27g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 21g; protein 2g; vitamin a 469.8IU; vitamin c 7mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 17.6mcg; vitamin b12 0.2mcg; sodium 71mg; potassium 189mg; calcium 35mg; iron 0.5mg.