Wednesday, November 8, 2017

ICOTW: Baked Apple Sorbet

You may have thought that since summer is (long) over I'd be done with the ice cream posts for awhile.  Nope.  We've been eating homemade ice cream pretty regularly around here since, because obviously buying heavy cream is more economical than letting 2 ounces of cream cheese go to waste.  Obviously.

(This Blackberry Sweet Cream and Raspberry Crisp have been huge favorites lately.)

In my sweep to use up all the apples in the fridge before they went bad, we've been doing a lot of apple baking/eating/using lately.  Some of these may even be the same prop apples from Monday's Caramel Apple Sangria post.  (This is also the ice cream I was making on last week's A Day in the Life post, it's been mentioned often before ever getting around to sharing the recipe.)

Here's the thing about this one.  It's super easy, like all sorbet recipes.  It's just baking some apples where the most difficult part might be cleaning the baking pan afterwards.  Or cleaning the blender.  No waiting for heavy cream to boil and magically turn into the right consistency.  I highly recommend sorbets as a good entry point into homemade "ice cream" like treats.  They really are easy.

This one has fantastic flavor, making that perfect fall baked apple essence and turning it into this delightful treat.  It's not creamy like ice cream, it's not supposed to be, but is still a delicious and wonderful dessert.  I've done many other fruit sorbets (Peach Champagne, Strawberry, Raspberry-Pineapple, Peach) but never one that's baked and it brought out a whole new flavor.  It's perfect for fall, preferably under a blanket to counteract eating something straight from the freezer.

As we head into the wonderful holiday season, this is a perfect way to enjoy those flavors with the refreshing coolness of (usually) a summer treat.

Note: I most definitely use my apple peeler/corer/slicer on these, so quick and easy!

Baked Apple Sorbet
yield: about 1 quart
-1½ cups apple cider
-6 medium apples (I think I used mostly Jonathans), peeled, cored, and sliced.
-¾ cup sugar
-½ cup water
-¼ cup light corn syrup
-1 tsp cinnamon

Preheat the oven to 350°.
Combine all the ingredients in a 9x13 baking dish, tossing lightly to mix.  Cover dish lightly with foil and bake for 20 minutes.  Remove from oven and let cool.

Puree the apples mixture until very smooth.  (I used my blender because I prefer cleaning it to the food processor).  Force through a fine mesh sieve and refrigerate until cool.

Once cool, churn just until the consistency of soft whipped cream (I did about 15 minutes, compared to my usual 25).  Pack into a freezer tight container with a piece of parchment paper pressed right on top.  Seal and freeze until solid, at least 4 hours. 

Source: slightly modified from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer

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