Fall is here! Anything that is orange and has apples as a main ingredient is sure to please this time of year. But this doesn't mean you have to be predictable. This easy dessert is an unexpected autumn spin on a traditional shortcake.
I have tasted the three components of this easy desert hundreds of times. When I was a kid I used to literally drink the Anglaise at my father's restaurant. I would hide in the restaurant's walk-in refrigerator and pour it into a cup when no one was around, then sip it like it was coffee or tea while the clueless kitchen staff worked beside me. I felt it was a just reward for making biscuits all day in the back room. (Sorry about your food cost Biscuit Boss).
But as familiar as these ingredients are, the flavors come together today in a unique and distinct way that surprised me. The caramel sauce has a little bit of a lemony tang, it cut the rich vanilla flavor of the Anglaise quite nicely. I also tried using Vanilla Bean Paste instead of vanilla extract and the results were heavenly. Beneath it all is the subtle Sweet Potato Biscuit, letting the other flavors shine through and pulling the dish together, just as a good biscuit should.
I may have "tasted" the Anglaise a few times before I poured it on the plate. Every bit as good as I remember. Isn't that one of the most rewarding parts of cooking, the remembering? You might assume that taking the time to cook something isn't as valuable to me, since I grew up with a chef for a father and am a natural in the kitchen. I can separate eggs like a pro and recognize easily when hot sugar is right where I want it. But it's exactly the opposite of what you would assume, my entire childhood is connected to food, therefore the process is incredibly meaningful to me. And licking Anglaise off a spoon is about as close as I can come to time travel.
Sautéed Apple Shortcakes made with Sweet Potato Biscuits
- Apples 6
- Lemon Peel ½ lemon
- Butter 3 Tbs
- Sugar ¼ cup
- All Spice ¼ Tbs
- Cinnamon 1 Tbs
- Sweet Potato Biscuits 6 baked and split in half, (I added some sugar to the top of my biscuits before popping them in the oven)
- Half & Half 1 pint
- Sugar ½ cup
- Egg Yolks 4 yolks
- Vanilla 1 tsp (I tried Whole Vanilla Bean Paste from Tahitian Vanilla)
- Peel, slice and core apples
- Place in pan with melted butter, sugar and lemon peel
- Sauté (stir of flip often) over high heat until apples are soft but not mushy and sugar is slightly caramelizing (giving apples a caramel color).
- Add spices, heat for 1 minute, remove from heat and set aside.
- Separate egg yolks from whites, place in bowl with vanilla.
- Bring half & half and all the sugar to a boil in the pot.
- Slowly pour hot liquid onto yolks while whisking, slowly bringing it to the temperature of half and half. Try to minimize the bubbles.
- Pour entire contents of bowl back onto the pot.
- Place on the stove and heat while stirring until the mixture thickens slightly. Be careful not to overcook / curdle, do not leave unattended. (If you have a candy thermometer 170 -180 degrees F)
- Remove from heat and set aside.
- Spoon Anglaise onto a plate
- Place a half biscuit onto pool of Anglaise
- Spoon apple mixture on biscuit, top with more Anglaise and the top of the biscuit
- Serve warm.
- Avoid drinking remaining Anglaise when no one is looking.