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Brandy Snaps with Caramelized Apples

Brandy Snaps with Caramelized Apples
This is a lovely & simple dessert. I was first introduced to this dish many years ago at the Horseman’s Restaurant in Karen, Kenya. They are small cones filled with brandied whipped cream. To enhance the pairing with the Ode to Joy, I have added lightly caramelized apples as a light last-minute drizzle on top. I present them by filling a glass bowl with whole espresso beans, then standing these filled cones in the beans. As they sit for the first few minutes, the cone and cream on the bottom take on a flavor from the espresso that adds another dimension to this treat.
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Stir over low heat
  1. 1 / 2 cup butter
  2. 1 / 2 cup sugar
  3. 1 / 2 cup dark molasses
  4. 1 / 4 teaspoon ginger
  5. 1 / 2 teaspoon cinnamon
  6. 1 / 2 teaspoon grated orange rind
Remove from heat and add
  1. 1 cup all-purpose sifted flower
  2. Preheat oven to 300 degrees. Roll into 3 /4 inch balls.
  3. Bake on an ungreased cookie sheet about 12 minutes until dark, golden brown. Remove from oven and allow to cool slightly. After a minute or so, remove cookies from pan with a spatula.
  4. Roll cookies over a wooden spoon handle or metal cone. Store in a tightly covered tin. They will hold for several days.
  5. Just before serving, fill each cone with the brandy and vanilla flavored whipped cream using a pasty bag with a star-shaped tip. Top with caramelized apples & a drizzle of the juices (below).
Brandied Whipped Cream
  1. 1 cup heavy whipping cream
  2. 2 tablespoons brandy
  3. 2 tablespoons granulated sugar
  4. 1 / 4 teaspoon pure vanilla extract
  5. Combine all ingredients & whip until firm whipped cream. Do not overwhip, it must just stand up to peak when you pull the whisk or spoon from the whipped cream.
Caramelized Apples
  1. 2 tablespoons butter
  2. 2 tablespoons sugar
  3. 1/ 2 teaspoon very fine lemon zest
  4. 2 each Honeycrisp or other apple
  5. In a medium skillet, melt the butter. Add the apples, sugar & lemon zest. Cook over medium high heat, stirring occasionally, until the apples are just tender & golden, about 5 minutes.
  1. Pair with the Paradise Ridge Winery’s 2013 Ode to Joy, Late Harvest Sauvignon Blanc
Paradise Ridge Winery