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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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A sweet and fragrant mix of apples and pears, in a luxurious Dulce de Leche brandy-caramel sauce, with a crunchy crumble topping. The brandy kicks up the taste, but there’s no alcohol left by serving time.
This recipe is actually 2 recipes: Dulce de Leche (pressure cooker version) and the Apple/Pear Crumble.
DULCE DE LECHE:
An absolutely simple recipe, but so rich and flavorful!
Ingredients:
1 can Sweetened Condensed Milk (NOT Evaporated Milk!)
2 C Water
Put a steamer basket or trivet into the pressure cooker. Ensure the can(s) of milk do NOT touch the sides or bottom of the cooker! Add 2 cups water. Cover and cook on high pressure for 15 – 20 (or more) minutes. Remove from heat and allow to cool without releasing pressure or cooling with water (use Natural release). Caramel gets darker with longer cooking, but too long can add bitter notes. Make sure cans are completely cool (room temperature) before opening (refrigerate if desired to speed cooling). It make take a couple hours for the cans to cool off.
(Dulce can be done days or a week in advance.)
Apple-Pear Filling
Ingredients:
1 can Dulce de Leche caramel
3 Slightly Tart Apples (Granny Smith or similar)
4-5 Pears (depending on size) (Red or Bosc)
2-3 Tbs Unsalted butter
2-3 Tbs Brandy
2 Tbs Lemon Juice
Lemon Zest
1 Tbs Brown Sugar
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Allspice
½ tsp Vanilla
Peel, core, and slice the pears and apples into segments.
Melt the butter in a large, heavy skillet. Add spices and brown sugar. Stir together and let sugar begin to melt a little. Add apple slices and sauté until tender. Add pear slices, lemon, zest, and vanilla. Stir and sauté until all the flavors meld and pears are tender.
Remove from heat, add brandy, and CAREFULLY flambé. Stir. Add Dulce de Leche caramel. Stir to coat and combine.
Crumble Topping:
Ingredients:
3 Tbs Sugar
1 tsp Cinnamon
¾ C All Purpose Flour
6 Tbs Butter (Cold! Cut into pieces)
In a bowl, combine Crumble ingredients and mix with fingers until it resembles course crumbs.
ASSEMBLE:
Pour apple pear mixture into baking dish. Cover with Crumble topping. Sprinkle lightly with brown sugar or maple sugar. Bake at 350 degrees until topping it toasty and browned (about 25-30 minutes). (May want to put a bit of foil under on the shelf under the pan in case of bubble-overs.) Remove and let cool a little (filling will be VERY hot).
Serve with scoops of ice cream!
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