No. I Heart Cooking Clubs isn't finished cooking w/ Madhur Jaffrey just yet. It's not that kind of ending.
It's a dessert kind of ending.
I've been waiting for dessert week so I could pull out Madhur Jaffrey's Caramelized Cardamom Apples with Pistachio Cream from Madhur Jaffrey's Quick & Easy Indian Cooking.
It's really good and features something I've become fond of--whipped cream with stuff in it.
Plain old whipped cream is so yesterday.
Honestly, I didn't measure much of anything accurately for this dessert except the number of apples. I used less butter for sure and way more spices. Sprinkled some of the cinnamon and cardamom into the cream while whipping it up.
This is the kind of dessert that's forgiving. No exact measuring and fussing. And who need grudges and fussing? Not me.
Heck, I didn't even bother to peel the apples!
A couple of weeks ago Deb at Kahakai Kitchen made this dish using yogurt instead of cream. Check out her version HERE.
Linking with I Heart Cooking Clubs for Sweet Endings.
Recipe Sharing Monday
Heart & Soul Blog Hop
This reflects (more or less) the amounts I used.
Caramelized Cardamom Apples w/ Pistachio Cream
adapted from Madhur Jaffrey's Quick & Easy Indian Cooking
for the cream:
3/4 cup heavy whipping cream
pinch of cardamom
pinch of cinnamon
pinch or two of sugar
2 tablespoons unsalted pistachios, finely chopped--divided
for the apples:
about 3 tablespoons butter
3 large Golden Delicious apples, peeled, cored, and thinly sliced
heaping 1/4 teaspoon ground cardamom
heaping 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
a couple of tablespoons sugar, or to taste
3 tablespoons chopped almonds
handful chopped pecans
Add the cardamom, cinnamon, and sugar to the cream and whip in a bowl until it just holds its shape. Fold half of the pistachio nuts into the cream, cover and refrigerate.
Melt the butter over low heat in a large nonstick skillet. Fold the apple slices into the butter. Add the cardamom, cinnamon, cloves, sugar, and nuts. Cook on medium heat for 2-3 minutes, stirring gently. Turn the heat to high; cook for 8-10 minutes, stirring very gently now and then, until the apples have caramelized lightly.
Serve on individual plates with a dollop of cream partially on, partially off the apples. Sprinkle the remaining pistachios over the cream.