Celtic Apple Crisp With Cinnamon Ice Cream
 

Celtic Apple Crisp With Cinnamon Ice Cream


Celtic Apple Crisp
Serves 6 to 8.

Topping:
1 cup fresh white breadcrumbs
1 cup quick-cooking (not instant) Irish oatmeal, such as McCann's
6 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
Filling:
1/3 cup Celtic Crossing liqueur
1/3 cup golden raisins
1 teaspoon vanilla
2-1/2 pounds Granny Smith or Braeburn apples
1/3 cup sugar
Cinnamon Ice Cream (recipe follows)

>>From "Irish Puddings, Tarts, Crumbles and Fools" by Margaret Johnson,

To make the topping, in a small bowl, combine bread crumbs, oatmeal,
butter,
brown sugar and cinnamon. Set aside.
To make the filling, in a small saucepan over medium heat, bring Celtic
Crossing and 1/3 cup water to a boil. Add raisins and vanilla, stir, then
remove from heat, cover and let stand for 1 hour, or until cool.
Lightly butter an 8-inch square glass baking pan.
Transfer raisins and their liquid to a large bowl. Peel, core and slice
the
apples. Combine apples and sugar with raisins. Spoon half of the apples
into
prepared dish, top with half the breadcrumbs/oatmeal mixture. Repeat
layers
with remaining apples and breadcrumbs/oatmeal mixture. Bake in preheated
375-degree oven for 50 to 60 minutes, or until apples are tender and
topping
is crisp and browned. Remove from oven and let cool on a wire rack for 5
minutes.

Serve warm with Cinnamon Ice Cream, if desired.

Cinnamon Ice Cream

1/2 cup sugar
1/2 cup water
1 cinnamon stick
2 cups heavy whipping cream
1/4 teaspoon ground cinnamon
3 large egg yolks

In a small saucepan over medium heat, combine sugar and water. Bring
gently to a boil, and cook for 2 to 3 minutes, or until sugar is dissolved
and mixture is syrupy. Remove from heat and let cool. In another small
saucepan over medium heat, combine cinnamon stick and cream. Bring gently
to a boil and cook for 2 to 3 minutes, or until mixture thickens slightly.
Remove cinnamon stick. Whisk together ground cinnamon and egg yolks. Add
sugar syrup and whisk for 3 to 5 minutes, or until mixture is thick and
mousse-like. Set bowl over a dish filled with ice and continue to whisk
for 5 to 7 minutes, or until mixture is cooled. Fold in cream. Process in
an ice cream maker according to manufacturer's directions, or freeze in a
plastic container until mixture is half frozen, then whisk again and
freeze until firm.


Source: Clipping-Cooking Digest
Irish cuisine: Beyond the pubs
By Carolina Bolado
From Ann In Fla


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/