Ginger-Roasted Apples With Vanilla Ice Cream
Published September 16, 1995
- Total Time
- 40 minutes
- Rating
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Ingredients
½ cup water
1 cup sugar
2 tablespoons grated fresh ginger
Butter for greasing the pan
4 large apples, peeled, cored and cut into ½-inch thick slices
2 cups vanilla ice cream
Nutritional analysis per serving (4 servings)
97 grams carbs; 40 milligrams cholesterol; 485 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 6 grams fiber; 58 milligrams sodium; 3 grams protein; 87 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the water, sugar and ginger in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes. Let stand for 10 minutes and strain through a fine mesh sieve.
- Step 2
Preheat oven to 400 degrees. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with ¼ cup of the ginger syrup. Roast the apples until tender, tossing once, about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rounds and place on the plates. Fan the apple slices around the ice cream and serve.
Private Notes
Comments
The apples didn’t roast but became applesauce on the baking sheet and the syrup started to scorch within the 20 min. Easier just to make chunky applesauce in saucepan with the syrup or chopped candied ginger, to serve with ice cream.