INGREDIENTS

INSTRUCTIONS

FOR THE CARAMEL APPLES
Make the shortcakes:
Preheat the oven to 425F. Into a bowl sift together the flour, 3
tablespoons of sugar, the baking powder, and a pinch of salt and stir
in zest. In a bowl with an electric mixer beat 1 cup of the cream
with the vanilla until it just holds soft peaks. Make a well in the
center of the flour mixture, add the whipped cream, and with a fork
combine the mixture until it just forms a dough. On a lightly floured
surface knead the dough 6 times, or until it is just combined well,
roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter
cut out a total of 6 rounds, gathering and rerolling the scraps.
Brush the rounds with the additional cream or the milk and sprinkle
them with the additional sugar. Bake the shortcakes on a greased
baking sheet in the middle of the oven for 12 to 15 minutes, or until
they are golden, transfer them with a spatula to a rack, and let them
cool.
Make the caramel apples:
In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat,
undisturbed, until it begins to melt and cook the sugar, stirring
with a fork, until it is melted completely and turns a golden
caramel. Remove the skillet from the heat and whisk in the cream
carefully. Return the skillet to the heat and whisk the caramel sauce
until it is smooth. In a large heavy skillet cook the apples, each
peeled, cored, and cut into 8 slices, in the butter over moderately
high heat, stirring, until they are browned lightly, add the
remaining 1 tablespoon sugar, and cook the apples until they are soft
and caramelized. Add the sauce to the apples and stir the mixture
carefully.
Break each shortcake in half, arrange 2 halves on each of 6 dessert
plates, and spoon the apples over them.
Serves 6.
Gourmet November 1993
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