Active Time
N/A
Total Time
1 HR
Yield
Serves : 6
© Amy Neunsinger

How to Make It

Step 1    Make the Pudding

In a medium saucepan, combine the heavy cream and sugar and cook over moderate heat, stirring with a wooden spoon, until hot and the sugar is dissolved, about 5 minutes. Let cool slightly, then whisk in the lemon zest, lemon juice and a generous pinch of salt. Pour the pudding into six 5- to 6-ounce glasses or ramekins; cover tightly with plastic wrap. Refrigerate the puddings until well-chilled and set, at least 6 hours or overnight.

Step 2    Meanwhile, Make the Compote

In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling the pan until the sugar dissolves, about 3 minutes. Continue to cook, brushing down the side of the pan with a wet pastry brush, until an amber caramel forms, 3 to 5 minutes. Add the apples, orange juice and the vanilla bean and seeds; the caramel will harden, but it will melt again. Cook over moderate heat, stirring occasionally, until the apples are crisp-tender and coated in a light caramel, about 8 minutes; discard the vanilla bean. Stir in the Calvados, lemon juice, orange zest and a pinch of salt. Let cool completely, then refrigerate until chilled.

Step 3    Meanwhile, Make the Compote

Serve the puddings topped with the apple compote.

Make Ahead

The puddings and compote can be refrigerated for up to 2 days.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: MAJablo

Review Body: This was a great ending to a big meal (butternut squash soup, mushroom pasta, osso buco) and it was a lighter touch.  I've never heard of apples and lemons together for a dessert but it worked.  Served with Lemoncello, which was perfect but also so Prosecco Brut.  I doubled the recipe and it made 12 servings with extra apple compote left over - but that will not be a problem to use up elsewhere!

Review Rating: 5

Date Published: 2016-11-06