Apples with ice cream and dulce de leche

David and I never have dessert with our everyday dinners, but I enjoy making dessert when we're having guests.  Here's a recipe I've made a couple of times that I really like.  It's easy to make, and easy to fit into a multi-course dinner prep.  Making the dulce de leche is especially fun.  After the first time I made it, I wrote a note in the book, "Yes, it's really this easy!"  I just looked online, and there certainly are more complicated ways to make it from scratch, but I see no reason to try them.  Just simmering an unopened can of condensed milk for 90 minutes produces great results! 

APPLES WITH ICE CREAM AND DULCE DE LECHE

adapted from Diane Rossen Worthington, Seriously Simple: Easy Recipes for Creative Cooks

serves 4

3 T. unsalted butter

4 baking apples (Golden Delicious are good), peeled, cored, and cut into 1/4" slices

2 t. sugar

good vanilla ice cream

1/2 cup dulce de leche (recipe below); can also use purchased caramel sauce, warmed

Prepare the dulce de leche sauce ahead of time—can be done as much as 2 weeks ahead.

Melt the butter in a large skillet, over medium heat.  Add and apply slices, stir to evenly coat with butter and cook for about 10 minutes, stirring occasionally.  Add the sugar and cook for another 5-6 minutes, or until the apples are somewhat browned and soft, but not mushy.

The apples can be prepared as much as 4 hours ahead of serving.  When ready to serve, add a tablespoon or two of water and re-heat.

To serve:  Put a scoop of ice cream in a bowl or small plate.  Add apple slices.  Top with dulce de leche.

dulche de leche

1 recipe of this makes enough for double the apple recipe above

1 14-oz can sweetened condensed milk

1 t. vanilla extract

Choose a large, heavy sauce pan into which you can fit the can of condensed milk and also put a lid on the pan.  Take the wrapper off the can (or leave it on and pull out when it falls off during boiling).  Put the unopened can in the pan and add water to come up about 3/4 of the way up the sides of the can.  Bring to a simmer over medium  heat and then reduce the heat, partially cover, and cook for 45 minutes.  Turn the can over and simmer for another 45 minutes, for a total of 90 minutes cooking time.

Let the can cool in the pan of water until it reaches room temperature.  Open the can and pour out the contents into a small bowl.  Add the vanilla and stir in.  Can be stored in the refrigerator up to two weeks.  Bring to room temperature before serving.

Honeycrisp apples

No recipes this time, just a plug for Honeycrisp apples, which are now back in the store. This variety of apple was developed relatively recently, and supplies are still small enough that there is not enough to be sold throughout the year. I manage with Fuji, Red Delicious, and Granny Smith for the months they're not around, but nothing is better than Honeycrisp for being just what the name says--both sweet and crisp. Thanks to my friend Mary Beth, who suggested a couple of years ago that I try one that she had in her fruit bowl. . .

Well, I'll include one other food-related event. After eating curry the other day, I noticed a small orange-yellow stain on my best white blouse. I tried getting it out with soap and water, but I only succeeded in having the yellow migrate to other parts of the blouse. Bummer! I assumed the blouse was done for, but decided to take a look in a book I turn to from time to time: How to Clean Everything. I looked up turmeric, and got the answer--soak in ammonia. Not something I'd ever had recourse to, but it worked! I notice this book is selling for $.01 (plus shipping) on Amazon. There's also a more recent edition, that's going for $1.29.