- Active Time 20m
- Total Time 1h 10m
Makes 6 servings
- For the Shortcakes:
- 1 cup all-purpose flour
- 3/4 tablespoon baking powder
- 1 1/2 tablespoons chopped fresh rosemary
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 3 tablespoons butter
- 1/2 cup heavy cream
- 1 egg, separated
- 1 tablespoon packed dark brown sugar
- For the Apples:
- 3/4 cup granulated sugar
- 3 tablespoons butter
- 3 large tart apples, peeled, halved, and cored
- 3 rosemary sprigs, plus 6 more, for garnish (optional)
- 6 tablespoons heavy cream
- 3 cups vanilla ice cream, softened
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 the 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 ovenproof saute 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, and 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.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
583 calories; 33g total fat; 143mg cholesterol; 264mg sodium; 69g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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