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BETH’S CARAMEL APPLE ICE CREAM CUPS
For the filling:
1/2 cup (75 g) raisins
1 tbsp (15 ml) bourbon whisky
2 ½ cups (375 g) gala apples, peels on (diced into tiny cubes)
2 tbsp (25 g) sugar
¼ tsp (1.25 ml) cinnamon
½ tsp (2.5 ml) nutmeg
1 tbsp (15 ml) lemon juice
1 tbsp (7.5 g) flour
3 tbsp (45 g)butter
1 package store-bought puff pastry dough
For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1/8 tsp (.75 ml) sea salt
¼ cup (25 g) of powdered sugar
12 scoops Butter Pecan Ice Cream
¼ cup (40 g) chopped pecans
Preheat oven to 400F (200C)
TO PREPARE THE FILLING:
Place raisins in a bowl with bourbon. Toss to coat. Set aside.
Dice the apples into small cubes and transfer to a large bowl. Add the white sugar, spices, lemon juice, flour and soaked raisins . Toss with your hands. Set aside.
TO PREPARE THE CUPS:
Cut the pastry into 4in x 2in (10 cm x 5 cm) rectangles then roll out into squares. Fit dough into muffin tin., crimping the crust. Place apple mixture into cups, place a pat of butter on top. Cover with foil; and pop in fridge until ready to bake and serve.
TO PREPARE THE CARAMEL TOPPING:
Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add salt. Allow to cool. Transfer to a microwave safe container. And pop in fridge.
When dishes are being cleared. pop the pastry cups into a 400F (200C) oven for 15-17 mins just until golden brown. Heat caramel sauce in microwave for :30.
Release cups from tin, place on plate, dust with powdered sugar, place 1 scoop of butter pecan ice cream on top. And drizzle with the warm caramel sauce. Enjoy!