My BFF Emilie gives the best presents ever. For birthdays, Christmas, baby showers, and everything in between, she always manages to give me and the kids the best gifts. Joey even calls her the gift whisperer. Take last Christmas, for example. Among some other fun and awesome things, she gave me a few super cute books: How to Look Hot in a Minivan (timely, since we'd just purchased one) and Jeni's Splendid Ice Creams at Home. Which I'd had my eye on for months and months.
I'm sadly only now getting around to reading them, and no matter how much I read about it, I just don't think I can look hot in a minivan, but I can make some pretty awesome ice cream and sorbet. This baked apple sorbet is the epitome of fall. You might think of frozen desserts as being strictly summer desserts, but when full of apple goodness and warm fall spices, I think they are more than appropriate for October as well.
This sorbet starts out the way any apple dessert should: by baking the apples in sugar and cinnamon. The mixture is then pureed, chilled, and churned, and you are basically left with frozen apple cobbler. This stuff is really really good. It's smooth and creamy, with the perfect balance of sweet-tart apples and warm spices. I served this at my book club a few weeks ago with these snickerdoodles, and it was a really great ending to our meal. And I probably should have made a double batch and taken some to Emilie.
Baked Apple Sorbet
adapted from Jeni's Splendid Ice Creams at Home.
- 1 1/2 cups unfiltered apple cider
- 1 1/2 lbs tart apples (like Granny Smith), peeled, cored, and quartered (about 6 medium apples)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 tsp ground cinnamon
- 1 vanilla bean, split, seeds scraped out
Preheat the oven to 350 degrees.
Add all the ingredients in a 9x13 inch baking dish, tossing to combine. Cover with foil and bake 30-45 minutes, or until the apples are soft and tender. Remove from oven and cool to room temperature. Remove and discard the vanilla bean.
Puree the mixture in a food processor or blender until completely smooth, doing this in two batches if necessary. Strain the puree through a fine-mesh sieve, then chill until the mixture is cold, a few hours or overnight.*
Pour the puree into your ice cream maker and churn according to manufacturer's instructions. Keep in the freezer at least 4 hours, or until it's firm.
*To chill the base quicker, you can build an ice bath, and stir it frequently until it's cold. I usually just make my ice cream/sorbet base and night and chill overnight, then churn the next day.