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Roasted Apples With Bourbon Crème Anglaise

The scent of warm apples baking in the oven always takes me back to my grandmother’s kitchen. She had this magical way of transforming simple ingredients into comforting desserts, and her apple desserts were legendary. I remember one crisp autumn afternoon, the air thick with the smell of cinnamon and something boozy wafting from the oven. That’s when I first tasted roasted apples, bathed in maple syrup and spices, and served with a creamy, decadent bourbon crème anglaise. The memory is so vivid, so evocative, that I can almost feel the warmth of the oven on my face and the sweet, boozy tang on my tongue. This recipe is my attempt to recapture that magic, to bring a little bit of my grandmother’s kitchen to your table.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free (can be adapted), Not Dairy-Free

Ingredients

1/2 cup maple syrup
1 tablespoon grated orange rind
1/2 cup orange juice
1/4 cup dried cranberries
1 teaspoon cinnamon
6 apples, peeled and cored (such as Golden Delicious)
1/2 cup toasted chopped pecans

For the Bourbon Crème Anglaise:

3 egg yolks
1/4 cup granulated sugar
1/2 vanilla bean, halved lengthwise (or 1 tsp/5 mL vanilla extract)
1 cup whipping cream (heavy cream)
2 tablespoons Bourbon or 2 tablespoons whiskey

Equipment Needed

Large bowl
Small bowl
Whisk
Saucepan
Knife
Wooden spoon
Pitcher or bowl for straining
13- x 9-inch (3 L) glass baking dish

Instructions

Begin by preparing the Bourbon Crème Anglaise. In a small bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. Set aside.
If using a vanilla bean, use the tip of a knife to scrape the vanilla seeds into a saucepan. Add the vanilla pod and whipping cream to the same saucepan. Heat the mixture over medium heat, watching closely, until small bubbles begin to form around the edge of the pan. Be careful not to boil the cream. Remove from heat and discard the vanilla pod.
Gradually whisk the warm cream into the egg yolk mixture, tempering the eggs to prevent them from scrambling. Pour the combined mixture back into the saucepan.
Cook the mixture over medium-low heat, stirring constantly and being extremely careful not to boil, until the crème anglaise is thick enough to coat the back of a wooden spoon. This should take approximately 3 to 5 minutes. To test for doneness, dip the back of a wooden spoon into the mixture. Run your finger across the coated spoon; if the line holds and doesn’t immediately run, it’s ready.
Immediately strain the crème anglaise through a fine-mesh sieve into a pitcher or bowl to remove any cooked egg particles and ensure a smooth texture. This step is crucial for a silky-smooth final product.
Stir in the vanilla extract (if using instead of the vanilla bean) and the Bourbon (or whiskey). Set aside to cool slightly.
Preheat your oven to 400°F (200°C).
While the oven is preheating, prepare the apples. In a large bowl, whisk together the maple syrup, grated orange rind, orange juice, dried cranberries, and cinnamon.
Cut each apple into 8 wedges after they have been peeled and cored. Add the apple wedges to the bowl with the syrup mixture, along with the toasted chopped pecans. Toss gently to ensure all the apple slices are evenly coated with the syrup and spice mixture.
Arrange the coated apple wedges in a 13- x 9-inch (3 L) glass baking dish in a single layer.
Cover the baking dish with foil or a lid. Roast in the preheated 400°F (200°C) oven for approximately 30 minutes, basting and stirring the apples twice during cooking. This initial covered roasting helps the apples soften and retain moisture.
Remove the cover and continue to roast the apples for another 20 minutes, or until the apples are very tender and the sauce has thickened slightly. Basting occasionally will help to create a beautiful glaze.
To serve, pool some of the Bourbon Crème Anglaise on each of six dessert plates. Top with the roasted apples and drizzle with the remaining crème anglaise.

Expert Tips & Tricks

Apple Variety: While Golden Delicious apples work beautifully in this recipe, feel free to experiment with other varieties such as Honeycrisp, Fuji, or Braeburn. The key is to choose apples that hold their shape well during baking.
Bourbon Upgrade: Don’t be afraid to use a good quality bourbon for the crème anglaise. The richer flavor will definitely elevate the dessert.
Make-Ahead Crème Anglaise: The crème anglaise can be made up to 2 days in advance and stored in the refrigerator. Gently whisk it before serving.
Pecan Perfection: Toasting the pecans before adding them to the apples intensifies their nutty flavor. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant.
Preventing Scorch: If you notice the apples are browning too quickly during the final uncovered roasting, tent the baking dish loosely with foil.

Serving & Storage Suggestions

Serve the Roasted Apples with Bourbon Crème Anglaise warm, ideally within an hour or two of baking. The warm apples paired with the chilled crème anglaise create a delightful temperature contrast.

Leftover roasted apples can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a saucepan over low heat. The crème anglaise should also be stored in an airtight container in the refrigerator and consumed within 2-3 days. It is not recommended to freeze either the roasted apples or the crème anglaise, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	425 kcal	N/A
Calories from Fat	212 g	50%
Total Fat	23.6 g	36%
Saturated Fat	10.5 g	52%
Cholesterol	148.7 mg	49%
Sodium	23 mg	0%
Total Carbohydrate	51.2 g	17%
Dietary Fiber	4.7 g	18%
Sugars	41 g	N/A
Protein	3.4 g	6%

Variations & Substitutions

Gluten-Free Adaptation: While the recipe is naturally gluten-free, ensure your bourbon or whiskey is certified gluten-free if necessary.
Dairy-Free Crème Anglaise: Substitute the whipping cream with full-fat coconut milk for a dairy-free alternative. Be sure to use the thick part of the coconut milk that separates from the watery liquid.
Spice It Up: Add a pinch of ground ginger or nutmeg to the apple mixture for a warmer, spicier flavor profile.
Nut-Free Option: Omit the pecans or substitute with toasted sunflower seeds or pumpkin seeds.
Seasonal Fruit Swap: In the summer, try using peaches or nectarines instead of apples for a different twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of apple?
A: Absolutely! While Golden Delicious are recommended, other varieties like Honeycrisp, Fuji, or Braeburn work well. Choose apples that hold their shape during baking.

Q: Can I make the crème anglaise without alcohol?
A: Yes, you can omit the bourbon or whiskey entirely, or substitute it with 1 teaspoon of vanilla extract.

Q: How do I know when the crème anglaise is thick enough?
A: The crème anglaise should be thick enough to coat the back of a wooden spoon. When you run your finger across the coated spoon, the line should hold and not immediately run.

Q: Can I freeze the roasted apples or crème anglaise?
A: It’s not recommended, as the texture of both may change upon thawing. It’s best to enjoy them fresh.

Q: My crème anglaise curdled. What did I do wrong?
A: Overheating the crème anglaise can cause the eggs to curdle. It’s important to cook it over low heat and stir constantly. If it curdles, try whisking it vigorously or straining it through a fine-mesh sieve to remove any lumps.

Final Thoughts

I hope this recipe inspires you to create your own warm memories in the kitchen. The combination of tender roasted apples, fragrant spices, and decadent bourbon crème anglaise is truly irresistible. Don’t be afraid to experiment with different variations and make it your own. And please, share your creations and feedback – I’d love to hear how it turns out! This dessert pairs perfectly with a cup of hot coffee or a chilled glass of dessert wine. Enjoy!

Roasted Apples With Bourbon Crème Anglaise Recipe