Ingredients
Method
- To make the apples: In a medium saucepan, toss together the apples and lemon juice. Stir in the sugar, cornstarch, cinnamon, nutmeg, and butter. Bring to a gentle boil over medium-low heat and cook stirring occasionally until the apples are tender. Taste for seasoning. Transfer to a bowl and cool to lukewarm, or cool completely and cover and refrigerate until ready to use (warm slightly before using).
- To make the hot honey cinnamon crunch: Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and set aside. In a small bowl, add the butter, honey, cinnamon, salt, and cayenne pepper and stir to combine well. Add the panko and stir until well coated.Spread in a single layer on the baking sheet. Bake about 5 minutes, stirring once or twice, until crisped and just starting to brown. Remove and cool completely. Cover and store at room temperature until ready to use.
- When ready to serve, set out 4 to 5 serving dishes. Assemble in this order: A scoop of vanilla gelato, ¼ cup of apple mixture, a drizzle of caramel sauce, a spoonful of whipped cream, another generous drizzle of caramel sauce, and a sprinkling of cinnamon crunch.
Notes
Here is my Bourbon Caramel Sauce recipe (from within the Salted Bourbon Caramel Hamantashen recipe); for the apple sundaes, I recommend using 1 tablespoon of bourbon, or you can omit it.
Here is my Whipped Cream recipe; omit the whiskey for this purpose and use 2 teaspoons of vanilla.