Locavore Dessert | Caramelized Apple Cranachan

It’s snowy and cold here in Ohio.   Perfect Christmas weather.

But don’t let that weather preclude you from making something deliciously local and in season.  At the Greener Grocer in North Market, you can pick up the three or four ingredients you need for this simple, luscious dessert.  In fact, it makes a fantastic Christmas pudding because it’s dead simple.

This is a Scottish dessert.  And Scots know that when it’s cold, a wee bit of whisky will warm you up.  This cranachan is essentially whipped Snowville Cream mixed with local honey and a bit of good bourbon whiskey.  Do your level best not to eat the whole bowl straight.  Instead, this time of year, top with a sliced local apple  that’s been caramelized in a bit of butter and a sprinkling of toasted rolled oats or spelt.

Ohio River Valley Cranachan, Serves 4

2 apples, cored and thinly sliced (I used ones from Hirsch Farm)

2 T butter (you can make your own with Snowville)

Pinch of cinnamon

1/4 c. rolled oats (I used a combination of rolled oats and rolled spelt from Stutzman Farms)

10 oz heavy cream (What else but Snowville?)

3 T honey (I like Honeyrun)

2 T whiskey (Knob Creek is tasty and a has a hint of sweetness that lends well to this recipe.  Come March 1, you’ll be able to source locally your whiskey from the gentlemen at Middlewest Spirits.)

In an eight inch non-stick pan, heat the butter until it sings, then add in the sliced apples.  Sprinkle with a whisper of cinnamon, if you like.  Cook over medium high heat, allowing the apples to brown quickly.  Keep an eye on them and turn gently to prevent them from getting too dark.  Remove to a plate to cool.

Heat a small pan over medium heat and add the rolled oats and/or spelt.  Toast by shaking the pan or stirring until the oats have browned a bit and begin to smell fragrant, about 5 to 6 minutes.  Remove to a plate or bowl to cool.

In a bowl, whisk the cream until it thickens, then add the honey and whiskey and whisk until soft peaks form.

To serve, divide the cream between four plates (glasses make it look a bit twee for my tastes).  Top with a few slices of apple and sprinkle the oats over the top.

Serve with your favorite Brothers Drake Mead to continue with the local honey vibe.  It pairs perfectly.

Playlist included Coming Up Easy, by the adorable Paolo Nutini.

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