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calvados roasted apples with dulce de leche
Haagen Dazs
makes 6 servings

2 tbs butter, melted
2 tbs calvados or apple jack brandy
2 tbs granulated sugar
3 medium apples such as Gala or Granny Smith
Häagen-Dazs® dulce de leche ice cream
1/2 cup gingersnap cookie crumbs (6 to 8 cookies)
gingersnap cookies (optional)

preheat oven to 400 degrees Fahrenheit. combine butter, calvados, and granulated sugar in a medium bowl. quarter and core apples; thinly slice cross-wise. stir apples into calvados mixture.

divide apples between six 5- to 6-ounce individual soufflé or custard cups. place cups on a baking sheet. bake 35 to 40 minutes, until bubbly and apples are softened. cool 15 to 20 minutes.

scoop dulce de leche over apples. sprinkle with gingersnap crumbs. serve with a whole cookie if desired.

roasted pears: replace apples with firm-ripe Bartlett or Bosc pears.
roasted peaches: replace apples with peeled peaches and use peach or apricot brandy instead of calvados.