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Coat shallow roasting pan with unsalted butter and sugar. Set aside
In a bowl, combine
1/4 C. apple cider
1/8 C. brandy or substitute more cider
1 tsp. vanilla extract
1 tsp. ground cinnamon
pinch ground cloves
4 Tbs.. unsalted butter, melted
1/4 C sugar
1/2 C. brown sugar
Mix well
4 Braeburn apples, cored, peeled and cut into 3 wedges
Coat apples with sugar mixture and place in prepared roasting pan. Pour remaining sugar mixture into pan to cook into caramel sauce. Dot apples with dough from a pre made sugar cookie tube so that the apples are 3/4 covered.
Lightly brush cookie dough with heavy cream (1/4 C.) and sprinkle with cinnamon sugar.
Bake 350º until cookie dough is golden and apple sugar begins to bubble. Serve apples warm with butter pecan ice cream, or other flavor of your choice. (I think I’ll use ice cream with chocolate toffee bits- Heath bar ice cream)
In a bowl, combine
1/4 C. apple cider
1/8 C. brandy or substitute more cider
1 tsp. vanilla extract
1 tsp. ground cinnamon
pinch ground cloves
4 Tbs.. unsalted butter, melted
1/4 C sugar
1/2 C. brown sugar
Mix well
4 Braeburn apples, cored, peeled and cut into 3 wedges
Coat apples with sugar mixture and place in prepared roasting pan. Pour remaining sugar mixture into pan to cook into caramel sauce. Dot apples with dough from a pre made sugar cookie tube so that the apples are 3/4 covered.
Lightly brush cookie dough with heavy cream (1/4 C.) and sprinkle with cinnamon sugar.
Bake 350º until cookie dough is golden and apple sugar begins to bubble. Serve apples warm with butter pecan ice cream, or other flavor of your choice. (I think I’ll use ice cream with chocolate toffee bits- Heath bar ice cream)
