- SOURCE
- Bobby Flay
- YIELD
- Serves 6
- WINE SUGGESTION
- Riesling
Caramel Apple Shortcake
Sour Whipped Cream
INGREDIENTS
3/4 cup very cold heavy cream
2 tablespoons light brown sugar
3/4 cup sour cream
1/4 teaspoon pure vanilla extract
INSTRUCTIONS
Whip heavy cream and brown sugar until slightly thickened. Add the sour cream and vanilla extract and continue to whip until soft peaks form.
Caramelized Apples
INGREDIENTS
4 tablespoons unsalted butter
1/2 vanilla bean, split or 1 teaspoon pure vanilla extract
4 Granny Smith apples, peeled, cored and cut into eighths
1/2 cup granulated sugar
1/2 cup apple juice
INSTRUCTIONS
Melt butter over medium-high heat in a large sauté pan. Add the vanilla bean and apple slices and cook until the apples begin to brown. Stir in the sugar and apple juice and continue to cook until the apples caramelize and begin to soften, stirring frequently. If the mixture begins to look dry, add a little more apple juice.
Shortcake
INGREDIENTS
1 1/2 cups AP flour
5 tablespoons granulated sugar
1 tablespoon plus ¼ teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 stick unsalted butter, cut into small cubes and chilled
1 cup buttermilk
3 tablespoons milk or heavy cream
INSTRUCTIONS
Preheat 375 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, 3 tablespoons of the sugar, baking powder, baking soda and salt and a large bowl. Cut the butter into the mixture with your fingertips until it turns a light yellow and the butter is still visible but in much smaller pieces. Gently stir in ½ cup of the buttermilk, keep stirring in more buttermilk until a soft dough is formed. All of the buttermilk may not be used. Pat dough out on a floured surface to 1 ½- inch thickness. Cut out 2-inch rounds with a metal cutter or the top of a glass; dip cutter or glass into flour before cutting each time. Place biscuits on the prepared baking sheet and brush the tops of each biscuit with the milk or cream and sprinkle with the remaining 2 tablespoons of sugar.Bake the biscuits on the line baking sheet until golden brown, 12-15 minutes. Remove to a baking rack and let cool. Split the shortcakes in half and place the bottoms on the plate. Spoon several heaping tablespoons of the caramelized apples on the shortcake bottoms then top with a dollop of the whipped cream and another drizzle some of the caramel sauce from the apples over the whipped cream. Replace the tops.
