Apple-Rosemary Shortcakes

TO MAKE THE SHORTCAKES: In the bowl of an electric mixer fitted with a pastry blender, combine the dry ingredients and butter. Blend until just combined, then add the cream and egg yolk and continue to mix until the dough comes together in a ball.

Turn the dough out onto a lightly floured surface and roll to 1/2-inch thickness. Cut into twelve 3-inch rounds. Place 6 rounds on a lightly buttered and floured sheet pan. Freeze remaining rounds for a later use.

Brush the rounds with the reserved egg white and sprinkle with the brown sugar. Chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.

Bake the rounds for 20 minutes, until lightly golden. Remove from the oven and cool completely. Keep the oven on.

FOR THE APPLES: In a medium-size oven-proof sauté pan over medium heat, add the granulated sugar. Cook the sugar until it turns to a caramel color and consistency, 3 to 5 minutes. Add the butter, apple halves, and rosemary sprigs. Place the pan in the oven and bake for 15 minutes. Turn the apples to the second side and bake for an additional 15 minutes, or until the apples are tender. Transfer the cooked apples to a platter, cover with foil, and keep warm. Return the pan to the top of the stove and stir in the heavy cream. Strain the sauce through a fine meshed sieve into a small bowl and keep warm.

TO ASSEMBLE: Slice the cooled shortcakes in half horizontally. Place half of the shortcake on a plate, place an apple half on top of the half shortcake. Top with 1/2 cup softened vanilla ice cream and spoon on some of the reserved sauce. Top with the other half of shortcake. Garnish with a rosemary sprig, if desired.