Sautéed Apples with Amber Honeyed Whipped Cream
Think of this dessert as akin to apple strudel without the crust. A lovely finish to a smothered quail dinner.
INGREDIENTS | SERVES 6 to 8
- 1 cup heavy cream
- ¾ cup sour cream
- ¼ cup amber-colored honey
- 6 tablespoons unsalted butter
- 6 tart apples, peeled, cored, and sliced
- ⅔ cup golden raisins
- ½ cup dried apples, roughly chopped
- ½ cup light brown sugar
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg, freshly grated
In a small bowl, whip the cream and fold in the sour cream and honey. Set aside.
Melt the butter and add the apples, raisins, dried apples, brown sugar, lemon zest, cinnamon, and nutmeg. Sauté for about 10 to 15 minutes or until apples have softened but are not mushy.
Divide apples into pretty bowls and spoon over the honeyed whipped cream.
How to Whip Cream
Most Americans overwhip cream. Perhaps we get confused with the stiff peaks that need to be obtained for whipped egg whites. But overwhipping cream can turn it into butter. However, overwhipped cream can be saved by adding something like sour cream or yogurt or liquid. Liquid? Yes, try rum, whiskey, Grand Marnier, or a raspberry liqueur.
