Name: Caramelized Apples with Cheddar Streusel
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 stick cold unsalted butter; 1/3 cup dark brown sugar; 1 cup chopped pecans; 1 teaspoon smoked paprika; 2 ounces grated Cheddar cheese; 1 cup sugar; 1/4 cup water; 4 Granny Smith apples, peeled, quartered, and cores removed; 1 ounce whisky; 2 ounces unsalted butter; 1/2 cup heavy cream, whipped to soft peaks; 1/2 cup creme fraiche

Directions

For the streusel: Preheat the oven to 325 degrees F.
In a bowl, combine flour, butter, brown sugar, pecans, and smoked paprika. Using a pastry cutter, work the ingredients until a rough dough forms; it should resemble large grains. Place streusel on a nonstick baking sheet in an even layer. Sprinkle cheese on top. Bake until toasty, 15 to 20 minutes.
For the apples: In a medium saute pan over medium-high heat, add sugar and water. Bring to a low boil, occasionally swirling the pan. Cook for about 5 minutes until the sugar begins to caramelize and turn light brown to amber; this is a little tricky and needs to be watched continuously. When light brown, turn off the heat, add the apples and whisky, and light on fire to flambe (this will cook out some of the alcohol). Then, add the butter and turn heat to low. Cook the apples, flipping to coat in the caramel, about 2 to 4 minutes. In the meantime, combine the whipped cream and creme fraiche.
To assemble: Divide the apples into 8 individual serving dishes or one large one. Top with a dollop of the creme fraiche mixture and some streusel.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

Caramelized Apples with Cheddar Streusel

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