Hot off the Press is Elizabeth Falkner’s new book Demolition Desserts. This baking diva was on the Martha Stewart Show making her version of Tarte Tatin which she calls “Apple of My Eye.” Elizabeth is the owner/chef at Citizen Cake in San Francisco and famous for her incredible unique takes on classic desserts.
Below is the recipe she shared with Martha (compliments of http://www.marthastewart.com).
Apple of My Eye
1/2 cup plus 2 tablespoons sugar
1 tablespoon fresh lemon juice
2 large (about 1 pound) Granny Smith apples, peeled, cored, and cut into 1-inch cubes
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1/2 cup apple juice
2 tablespoons balsamic vinegar
Combine 1/2 cup sugar, 2 tablespoons water, and lemon juice in a medium skillet over high heat. Continue heating mixture, without stirring, until sugar has dissolved. Slowly tilt the skillet back and forth until sugar is caramelized and is the color of dark amber, 4 to 5 minutes.
Remove skillet from heat and carefully add apple cubes, arranging them in a single layer. Place the skillet over medium heat and allow the apples to simmer in the caramel until they slowly begin to darken and absorb the caramel, about 5 minutes.
Remove skillet from heat and sprinkle apples with vanilla and salt. Let stand, without stirring or moving apples, until all the caramel has been absorbed, 10 to 15 minutes.
Meanwhile, in a small saucepan over medium heat, combine apple juice, vinegar, and remaining 2 tablespoons sugar. Bring mixture just to a boil and immediately reduce heat to medium-low. Continue cooking until liquid has reduced by half, about 20 minutes.
To serve, divide apples evenly between 4 plates. Place a small scoop of ice cream next to the apples. Sprinkle apples and ice cream with cheddar cheese crumbles. Drizzle apple-balsamic reduction onto the plates or directly over the ice cream. Serve immediately.